Fuse together Chinese and Japanese influences for a fresh, punchy salad with an umami edge Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery ...

This dish involves a fusion of Japanese and Chinese elements. Sanbaizu (available from thewasabicompany.co.uk) is Japanese, a slightly sweet vinegar that is made with dried bonito (fish) flakes, ...

Shrimp on the barbie is quintessential Australian summer, but plump prawns are no one-trick pony. Whether they’re tossed through linguine with some garlic and chilli for a quick weeknight win or ...

Sure, that spell of hot weather seems to have ended so fast it’s enough to give us whiplash, but we’ve got a banging bhuna recipe that’s guaranteed to make you grateful that the mercury has once again ...