Cantonese glazed pork belly with vegetables, served with egg fried rice, is a dish from the archive of recipes my father collected in Hong Kong in the 1960s. The pork belly is first roasted or grilled with a glaze, very similar to char siu, before adding to wokked green vegetables and bamboo shoots and serving with egg fried rice.

A spicy Malaysian seafood noodles dish likely to appeal to anyone who enjoys laksa. But, whereas most laksas are more like a spicy soup with noodles, this dish has a thicker sauce coating the noodles, revealing delicious vegetables and seafood.

An Indonesian chicken and cashew curry that will delight those who enjoy a little spiciness. Originally from Western Sumatra, the "wet" curry paste in this dish packs a punch, balanced by the citrus of lime and lemongrass, and the smoothness of coconut and cashews. Better still, it's quick to cook. Easily be adapted for seafood or vegan versions too.

Thai yellow curry is a dish that, like all the curries in the colour-led canon of Thai curries leaves the choice of protein up to you: it is variously made with chicken, duck, beef, tofu or seafood.

A creamy lamb with coconut, cashews and spinach is from South Africa's eastern coast.

Laksa is a quick and easy Southeast Asian noodle meal soup ordinarily made with chicken and prawns

Chennai lamb and coconut curry may take its name from the state capital of Tamil Nadu, but it's is far more South African than Indian

Lamb and fennel curry from South Africa's east coast. Typical Parsi cooking, it uses nuts and dried fruit, but doesn't use coconut

Tikka Masala is one of the most popular Indian dishes from the Diaspora, especially with chicken. So let's try something different...

A delicious and filling version of Massaman curry, the Thai dish thought to have its origins in Muslim Persian cooking