We’re using gochujang to make pasta! Along with a few other key condiments, gochujang is something I always have in my fridge. This spicy Korean paste is my secret to a dish with punchy and complex flavours.

This recipe is slightly different to the traditional ones you’d find out there as I’ve used caramelised onions in it. But how can you not?! They add so much flavour!

You really can’t go wrong with these palmiers! Sweet or savoury, they work just the same.

I can’t get enough of kimchi! Make this salad, with kimchi as the star ingredient in the dressing.

I have never really been a fan of devilled eggs, but this one is an absolute winner. Bookmark this for your upcoming potluck parties!

Keeping it all in one pot here, with easy to put together ingredients for a nutritious quick meal!

No meat? No problem! Try out this plant based recipe! The texture between pulled mushrooms and meat is so similar, you can’t tell the difference in one bite.

This is a meal you can make under 15 minutes! Get yourself a rotisserie chicken from the supermarket; your future self will thank you.

If you’re bored of having boiled eggs as they are, give this a go. It’s an easy protein source to have on hand.

Growing up, I never liked egg sandwiches. Today though, I’m a massive fan of the dish. But I require two conditions: 1. The bread has to be freshly toasted – and the thicker the better. 2. The mayo has to be Kewpie, or I’d give it a hard pass!

Here’s a dip to serve at midday, to use as a spread for your sandwich, or to have as a snack to accompany an aperitif! You’re definitely going to want to make some homemade tortilla chips to go with it (recipe below!)

My loose interpretation of a Tunisian fish soup, Chreime. It's usually made with the day's catch, and whatever vegetables one has on hand.

Muhammara is a dip/spread that is creamy, smokey, savoury, and slightly sweet at the same time!

Takikomi Gohan loosely translates to 5-ingredient seasoned rice, as it is usually made with roughly 5 ‘toppings’. I made this using a salmon fillet I had in my freezer, but feel free to use whatever you have around!

I don’t usually cook or eat large portions of meat like this and I was nervous to even try, but this turned out great (if I may say so myself!) and I’m definitely keeping this in my arsenal. This is super easy, I promise. I wouldn’t be doing it otherwise!

Here are some tips on what to look out for when snacking. And if you want to try making your own at home, you can check this recipe out!