Fried seasoned seaweed
Korean children grow up eating gimjaban scattered over rice or rolled into jumeokbap rice balls, and a little tub of it is the easiest way to make a plain dosirak exciting. It is laver seaweed toasted, crushed and stirred in a pan with sesame oil, a little sugar and plenty of sesame seeds until crisp and savoury-sweet. The common mistake is adding the soy sauce while the pan is very hot, which turns the flakes soggy and clumped. Chef's tip: mix the soy and sugar into the oil first, then toss in the crushed seaweed off the heat and return it to a gentle flame just to dry out.
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A punchy sweet-and-hot chilli sauce blended in minutes, with no cooking. Serve it with spring rolls, samosas, bhajias and nacho chips, or stir a spoonful into noodles. It keeps for up to 2 weeks in a clean jar in the fridge.
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
A thick, glossy chocolate sauce made from store-cupboard cocoa and milk, ready in under 10 minutes. Pour it hot over vanilla ice cream, or let it cool and spread it on cakes and puddings.
Stir everything together before bed and breakfast is ready when you wake up. Chia seeds make it thick and creamy, and frozen berries thaw overnight into a jammy layer.
A simple dough, a no-cook tomato sauce and the hottest oven you can manage. A heavy baking tray preheated in the oven does a good job of standing in for a pizza stone.
A quick coat of cornflour and soy keeps thin slices of beef silky, and a hot wok gives the broccoli char without overcooking it. Faster than ordering in.
Proper masala chai is simmered, not steeped: whole spices and fresh ginger are boiled with black tea, then milk is added and brought to a rolling boil to make it rich and creamy.
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.
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