These are absolutely authentic vegetarian spring rolls from Hue in Central Vietnam. They are made with nourishing mung beans, grated taro, leek, mushrooms and vermicelli and fried in a double layer of rice paper that gives them a unique crispy and chewy texture. A labour or love well worth the price! They freeze well and can be heated in an oven on a metal tray at 190 degrees for 10 minutes. Served with lettuce cups, Vietnamese mint and Vietnamese dipping sauce.

These fat and succulent spring rolls are a real crowd pleaser and are surprisingly filling. Wrap them in lettuce cups and dip in the homemade Vietnamese dipping sauce. You won't be able to stop at one!

This is a classic Chinese street food dish that I usually cook for my kids' birthday parties as it is universally loved and delicious. Marinated for two days in a dark, luscious mix of hoisin sauce, rice wine, sesame oil, dark soy and honey and flavoured with honey, five spice, ginger and cinnamon it is roasted and steamed all at once in a hot oven. Succulent and fantastic eaten hot or cold! This one is made with plump chicken thigh fillets!

This is a classic Chinese street food dish that I have adapted for vegetarians by slicing tofu into strips and marinating in the dark, luscious sauce: a mix of hoisin sauce, rice wine, sesame oil, dark soy and honey and flavoured with honey, five spice, ginger and cinnamon.

Eggplant and miso is a match made in heaven. This dish the eggplant is steamed then baked with an umami packed miso glaze

Part Chinese Part Japanese slurpy goodness

I love these pancakes even more than roti, they are flakey and drizzled with sesame oil, scallions and a hint of salt. The black vinegar dressing is finger licking good.

This sticky sauce that is sweet, spicy and salty is used as a stir fry paste with the fresh green beans. Topped with deep-fried garlic for added umami. Eat cold or hot.

This rice is simply delicious combining rice cooked in a home made chicken stock with garlic. Fluffy, with a crispy bottom.