This is an adaptation of Mapo Dofu, THE first dish I ever ordered in HK, hours after landing on August 1st 2010, and slightly perplexed why we weren't eating lunch outside on such a sunny day, until I went there... The classic combination is tofu & pork, but I frequently exclude the meat and add aubergine for a veggie finish, retaining the tofu for protein. This recipe is also inspired by the yu xiang qiezi in Ching's Fast Food, my go-to recipe book for quick HK style dishe

Here is a slightly more elegant way of presenting an old classic, in muffin cups bought at Twinsco and taster forks from Jason's. The presentation was possibly lost on my husband's cricket team but I think the wives liked it... What you need: 2 cups couscous 2 cups boiling water or vegetable/chicken stock 1 courgette 1 red pepper 1 green pepper 2 cloves garlic minced 1 sweet potato 1 red onion Half cup freshly chopped coriander Half cup freshly chopped parsley Plenty of good

Kedgeree has long been comfort food to me. As a child, we would make it simply with rice, smoked haddock, eggs and peas, always with ketchup on the side. Having tasted it at The Ivy restaurant in London, I am now inclined to spice it up a bit. This one has a mild curry flavour that you can moderate according to your kids' preferences. Whether or not use you have recourse to tomato sauce, we will never know... What you need: 4 cups of brown rice 200g smoked haddock 4 cups of w

We are delighted to team up with The Fresh Grower and offer Mango Menus' readers 10% off orders exceeding $400 until the end of July. Use the discount code MANGOMENUS on checking out. They sell NZ vegetables online or at their store near the Belchers in Kennedy Town and are particularly strong on greens right now, including 3 types of kale. Pictured above is their tender stemmed broccoli which I sautéed in coconut oil, garlic, ginger, chilli and shallots. Some of the broccoli

Watermelon, Feta and Mint Salad with an olive oil, lime juice and honey dressing inspired by one of the dishes from the Brickhouse restaurant in D'Aguilar St. For the dressing use 50ml olive oil, 50ml lime juice, 1 teaspoon of honey and 1 teaspoon of raspberry( or red wine) vinegar. Season with salt and pepper and serve with a bottle of rose - remember 20% of Les Domaniers Rosé from Wine Shop Asia with our exclusive discount code WSASPRING14 valid until June 20th. #watermelon

Here is a quick lunchtime dip/spread for mummy or sandwich filler for the kids' packed lunches. It's very adaptable and you could substitute the fava beans for edamame/soybeans. I blitzed an avocado in the blender with lemon juice, broad beans (fava beans are the same thing), garlic and salt. This was for the kids, then I added a pinch of cayenne pepper for myself, or you might prefer a fresh chilli to spice thing up. Dip raw vegetables into it or spread it on toast or crac