I AM A HUGE FAN of east and southeast Asian cuisines and love delving deep, learning, experimenting and discovering the depth and diversity within them. But sometimes I am just looking for something simple, comforting and delicious, especially for weeknight dinners. These recipes are not traditional, but inspired by some of my favourite classics.

It’s always good to have a few condiments on the table, to balance the essential spicy, sweet, salty, sour, umami flavours to individual tastes. Many complement a variety of different cuisines, even if they are not strictly traditional to that country. I think chilli oil or chilli crisp is an essential in everyone’s fridge by now, adding that umami hit of chilli to any dish. I also enjoy the funky, earthy flavour of white pepper, and the sour/fermented-type chilli such as sriracha or sambal oelek. Sugar adds sweetness, as does hoisin sauce or black vinegar. Vinegars, citrus and pickled fresh vegetables are great for sour/tangy flavours and soy, fish and other sauces for salt.