The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.

A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.

Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking.

The way to entice people into cooking is to cook delicious things.

Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf.

I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.