A speedy and flavourful risotto that can be made in 6 minutes of pressure cooking via an Instant Pot, perfect as an easy weeknight meal. It's one pot, punchy and no fuss but all the flavour.

 A simple winter hosting dish or if you want to make these for yourself, by all means go right ahead. They are also ‘make ahead’ and ‘freezer friendly’.

An easy decadent dessert to impress anyone and everyone. What makes it better than an ordinary cookie is that the edges are golden and crunchy whilst the centre is still soft and gooey, so you get a gorgeous dual texture.

Lasagne is a labour of love but this one is in a league of its own. It has more components, steps and ingredients, so it takes a lot longer to make that than a usual lasagne because the assembly is quite intricate. So if you’re going to make and try this recipe, be prepared to make this over two days to allow time for everything to come together. It is worth it but it’s also a lot of work, so save this for those moments where you’re celebrating something really special and have plenty of time to go all out on a dish.

I’ve taken a 70’s classic, the vol-au-vent, made a giant version and filled it with my Vietnamese Beef Stew (Bò Kho). I've shared my Vietnamese Beef Stew recipe before, but this version has been made in an Instant Pot/ pressure cooker as it significantly reduces the total cooking time (from over an hour down to 30 minutes), which means your stew will be ready by the time the vol-au-vent has finished baking.

A simple one pan meal that’s a good, wintry weeknight dish. It’s creamy, comforting and really easy. Inspired by the French dish, Poulet à la Normande (Chicken Normandy) with chicken and apples. However instead of deglazing with brandy and cooking in apple cider, I’ve opted for chicken stock to keep it simple and family friendly.

A simple one-pan or ‘one-wok’ weeknight meal that is packed with flavour. For stir fries like this, I highly recommend buying a cheaper cut of beef (like rump) and use the Chinese ‘velveting’ method which is adding in bicarb and cornstarch to the marinade to tenderise and soften the beef. It’s a simple technique that will save you money and give you better beef texture, you just need to allow at least 20 minutes for the marinade to soak in.

This is probably one of the most underrated styles of bánh mì you can eat. The difference between Vietnamese meatballs (Xíu Mại) versus Italian style is that they are steamed rather than pan fried however they are similarly simmered in a tomato based sauce. Also most traditional recipes call for using jicama or water chestnuts in the fillings, however I've found that using kohlrabi finely diced add a sweet taste and crunchy texture to the meatballs.

If you love gnocchi and want a wintry version to try, you'll love this pumpkin version.

The recipe uses baked pumpkin as well as ricotta and egg yolks as I found this the easiest and best way to get a dough that was soft and pillowy.

It's also freezer friendly and I've popped the notes below.

A variation on my original savoury scones recipe, this time a pizza flavoured version using sun dried tomatoes, basil and olives. Perfect as a snack, for lunchboxes or for even for hosting and parties.

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These savoury scones are so simple and quick to make.  I've developed them to be made in 30 minutes, prepped in 10, baked in 20 with no equipment needed and measured in cups and spoons, however I have also added in the gram measurements below for those who prefer to cook that way.

A weeknight staple dinner I make for the family every week. It comes together in 20 minutes and is simple but flavourful. I normally choose veg that I can grill on the barbecue too with the lamb to make it efficient. Otherwise, sometimes it's a simple leafy salad to go with it.

Sometimes you just want to make a seafood linguine. I paired pipis with lap cheong and added lots of fresh chilli, garlic, tomatoes and zucchinis. I also seasoned the sauce with fish sauce which adds instant flavour and depth, especially when you're cooking a fast pasta like this.

Perfect for solids training and toddlers as they're easy to pick up and eat. They're me go-to emergency meal. My son loves them!

My most popular recipe, this Herb Focaccia recipe is my ultimate go-to! It's simple, delicious and you can customise it whichever way you like.

An American Italian style pasta made famous by New York institutions like Carbone. The tomato paste makes it savoury and flavourful, the vodka acts as a solvent and brings out the flavours the cream makes it rich and rounded and the chilli oil takes it to another level. It is truly one of those perfect sauces where the whole is greater than the sum of its parts.

One of my favourite Vietnamese recipes, that I grew up eating. ‘Bún’ means vermicelli noodles and ’thịt nướng’ translates to grilled meat, so it simply means ‘Grilled Meat Noodles’. It's one of those perfect meals to make during the week, especially as it gets warmer!

After making pizzas from scratch at home for the last year I've been trying so many different recipes and tweaking each ingredients ratio every time and I think I've finally perfected it! This is as close as I can get to a Neapolitan style pizza, which is my favourite. 

A super quick and easy Chinese dumpling recipe for you try. It’s a classic pork dumpling, but you can add aromatics and condiments of your choice. So go on, have some fun in the kitchen and make some dumplings your own way!

If you ever travel to Tuscany they do a lot of ragu served with pappardelle, which is a wider fettuccine-style pasta. The lamb ragu recipe is a four hour slow cook so it’s great to start cooking in the morning and serve as a warming Sunday night meal with family or friends.