These pancakes are a gut-friendly hit that are made with my own fermented kim chi containing an immune boosting turmeric, ginger and chilli paste. They make a great meal with a fried egg on top or simply drizzle with the black vinegar dressing for an entree.

This is quite literally a hug in a bowl. Nourishing, full of anti-inflammatory goodness from the turmeric. It is a cross between a dahl and a congee, eaten for breakfast and during fasting in India. Give it a try. I love adding a dollop of Greek yoghurt and some chilli oil on mine. You could also add some chopped fresh tomato.

This is my comfort food. It is a dish I made up by combining roast vegetable ratatouille with slow cooked butter beans to meet in a piquant tomato sauce that is the ultimate one pot dinner. Topped with a lemony gremolata it rocks.

A fragrant yellow chicken curry with a hint of cinnamon and the tang of lime. Made with juuicy drumsticks then shredded off the bone. One the whole family will love and a Pickle Tree classic. Can be made without shrimp paste by request.

I love having this rich plant-based bologaise in my freezer. I eat it with pasta, use it to make vegetarian lasagne or spoon it over salt-baked potatoes or sweet potatoes. It is protein-rich boosted by a walnut paste, and cooked with red wine, giving it a truly meaty taste.

This is a Southern Thai yellow curry loaded with those delicious house-made prawn and fish balls. It is absolutely addictive.

This curry paste is a perennial family favourite - perfectly balanced with overtures of cinnamon. It is best with a chicken or fish or tofu and vegetable curry. There is a recipe on the jar. For more recipe inspiration head to www.underthepickletree.com.au,