pumpkin soup is one my favourite meals to have, and serving it up with an asian meal with hints of lemongrass and kaffir lime leaves is the best way to begin the meal. i also add a piece of bruised ginger to gently infuse in, without making it too spicy. the topping of crispy lightly caramelised pumpkin seeds is a *chef's kiss*

This is inspired from a NYTimes cooking recipe – an app that I have been scouring for inspiration instead of wasting time on Instagram. I saw a tomato rice recipe that inspired me to take a twist on it. Tomato and soy sauce is a wonderful combination and not used enough in my opinion. The tomatoes are blistered gently in a pan with flavours of ginger and garlic, and the a touch of soy sauce, with scrambled eggs, rice, veggies (mushroom works best here in my opinion), spring onions and toasted black sesame seeds – a beautiful umami dish.

This is a real surprise package flavour bomb. Previously I've been hesitant to integrate too much fruit into savoury dishes, but this combination of sweet grilled pineapples cubes with lot's of spicy chilies, soya, ginger, garlic and basil is a sheer delight. I also add in scrambled eggs because that just makes it perfect.

One morning I woke up craving scallion pancakes, and ever since, this has become breakfast at least once a week. The authentic version is a lot more pan fried than the one I do, simply because I do feel a bit of guilt, but for me, the taste does not differ too much, except perhaps it is less crispy and flaky than the authentic version.

Noodles have been a bowl of comfort since the beginning of time. It perhaps began with an intense love affair with instant packet noodles, and whilst the lust still lingers for it, the mind has been firm in steering towards flavourings made from scratch and not just in 2 minutes! This sauce is made keeping nutrition in mind – calcium-rich tahini, tamari (as it’s gluten free), and a whole bunch of fresh green veggies are added in for fiber. I do often add in a fried or scrambled egg, occasionally firm tofu cubes or paneer whilst stir frying. As for the noodles – I have experimented with various gluten free and vegan brands, and really, they all are wonderful, but my favourite are egg noodles simply because of how the sauce clings on, whilst maintaining the firmness of the bite of noodle.