Easy pad thai is a delicious, healthy dish that can be whipped up very quickly. If "easy" makes you think this isn't an authentic pad thai, think again. Thailand's national dish is easy to cook. This is an ever popular version with chicken, prawns and tofu, but it can easily be turned vegan or pescatarian. With rice noodles, garlic, tamarind, lime and peanuts, among other flavours, what's not to like?

This stir fried monkfish with Sichuan pepper is not one of the traditional Chinese recipes my father picked up on his travels in Asia and later taught me, but something I created after being reminded of the joys of monkfish in Scotland. But, it owes everything to him. Here the buttery monkfish works perfectly with spiky ginger, elegant star anise and tingly Sichuan pepper. Accompanied by egg fried rice and a side dish of bok choy and sweetcorn.

This Cantonese chicken with mushrooms, water chestnuts, bamboo shoots and a lot of other tasty ingredients was a dish my father learned in Hong Kong in the 1960s . It was one of the first Chinese recipes he taught me. Thus, it occupies a special place in my heart and memory. An easy, no-fuss wok meal. it's simple to knock up in practically no time at all.