Asian recipes

This recipe will probably serve about 4 people as a starter or wee snack! Serve with salad and a wedge of lime or maybe a yogurt, cucumber and mint dip.

Fry the spring onion, chilli and garlic in a little oil until softened. Add the ground cumin and coriander and some salt and pepper.

This is a really tasty curry - creamy, fragrant and slightly sweet from the mango.

Heat a large heavy-based pan over a medium heat and add the oil, about 3 tbsp. Add the curry leaves and the whole spices and fry for about 30 seconds.

Soak the rice paper wrappers in warm water, you will be able to buy these from some supermarkets or preferably find a chinese supermarket which will be full of amazing ingredients.

Peel the sweet potato. Coarsely grate about a quarter of it and set aside. Chop the rest into small cubes, put into a big bowl, sprinkle with a little salt and cover with cling film

Put the coconut 'cream' (see cook's tip below) into a wok or large pan and fry over a medium heat for 3-5 minutes stirring all the time. Add the curry paste and curry powder and fry for a couple of minutes.

This is pretty simple, put all the ingredients into a liquidiser or a pestle and mortar to combine them. To make it easier add a little water. This will make around 4 - 5 tablespoons of paste

First make the paste. Roast and ground the cumin, cloves and coriander, add a bit of grated nutmeg. Put this and the rest of the ingredients into a blender and blend to a smooth paste, if you need ot add a little water then do so.

Preheat oven to180C. Warm the oil in heavy casserole dish then lightly brown the duck pieces.

Score the skin on the duck. Make the marinade: mix ketjap manis, soy sauce and 5 spice powder together and smear over the duck.

For the glaze, combine all the ingredients in a small pan and bring to the boil. Cook for 1 minute until just beginning to thicken. Put aside to cool.

Preheat the grill. Put the salmon on a lightly oiled baking tray and season. Grill for a few minutes each side until just cooked.

Put the stock, lemongrass, shallots, chilli, mushrooms and sugar into a saucepan over a medium heat and bring to a simmer. Cook for 10 minutes.

Place the salmon strips in a non-metallic bowl and add the chilli flakes, Szechuan peppercorns, ginger, a pinch of salt and pepper and the sugar. Add a splash of groundnut oil and mix everything well together.

Cut the prawns along the topside and de-vein. Dust the prawns in the cornflour. Leave to stand for 15 mins.

Heat a wok or large frying pan over high heat. Add the oil and when it is very hot, add the onion, garlic, ginger and chilli and stir fry for 3 mins.