It's one of my ultimate kitchen hacks: these are so quick and easy, I get one of my guests to make them.

The original fast food: a whole fish, filled with pan-Asian flavours, given a quick blast in the oven.

So outrageously dense and fudgy that I’m only calling it “cake” to be polite.

The simplest of custards is an easy, gentle undertaking while something warm and sweet bakes in the oven.

Give steak and salad an easy upgrade with a post-grill marinade of Asian flavours and a crunchy leaf.

Transform waning fresh herbs into a citrus-spiked green sauce and use it to take lots of dishes up a notch.

With the warm depth of ginger, these apple-cider glazed pork chops are a 15-minute weeknight winner.

There's nothing fancy going on here except densely textured, buttery goodness. Welcome to Cake 101.

Simple fruit jelly gets all grown up, made with pomegranate juice and a shot of Chambord liqueur.

Make delicious filled pasta without making pasta – my shortcut uses Asian dumpling wrappers instead.

A lightning-fast way to get something great on your plate in under 10 minutes.

Give weeknights an easy lift with a fridge-foraged pasta that’s user-friendly for fork, bowl and couch.

Use this recipe as a template to create your own soup and enjoy a bowl of warming Asian flavours anytime.

I always keep the ingredients on hand to make this very fork-friendly, quick and easy pasta sauce anytime.

Give chicken pieces a lightning-fast flavour boost with the magic of aromatic Chinese five-spice powder.

My Spanished-up version of spaghetti carbonara with spicy chorizo and Amontillado sherry is a winner. Olé!

A simple assembly job of fresh, cool ingredients makes this an easy weeknight choice or portable lunch.

A fast, clean way with fish, especially delicately flavoured fish like John Dory, with braised fennel.