Beef in loads of soy sauce. It’s lovely.

But, do as I say, not as I do!

No. No I don’t know why it’s called that, and I don’t care – google it if you care.

but whether or not you ever find out why it’s called that, just make it: It’s astonishingly tasty Thai Surf’n’Turf!

Yum Yum! This is a beautiful thing

This is a very beautiful hot and sour soup from Thailand. You can just about make it vegetarian, but the fish sauce is important in my view.

If you like cheese, you like peas, you'll love Cheezy Peaz!

Paneer is now widely available in supermarkets and is a bit like halloumi in that it stays together when you cook it, so if you fry it in spices it will collect them like tofu would

Makes me happy when we have this: "Tonight we're dhaling, Darling"

You've got to love this stuff. It costs pennies; you can make more than you need and it will keep; and it is delicious!

Like porridge but nice!

When I had it in Hong Kong it seemed as though the rice had been broken up which made it smoother. I just use rice

I love Massive Attack's Karmacoma.

I think of it when I cook this: Keemakorma (“What? Jamaica and Roma”). No? Just me then

Taazi Khumben Alu Mattar Kar - or curried mushrooms, potatoes and peas to you and me.

This is slightly adapted from a recipe in Charmaine Solomon's Complete Asian Cookbook