Seven creative fusion recipes you won’t have tried before

All recipes serve two; double ingredients to serve four.
Fill a kettle with water and put it on to boil – this will be for the orzo and broth later.
Thinly slice 5 spring onions, then peel and finely grate 20g of ginger and 1 clove of garlic.
Add 1.5 tbsp of gochujang to a medium saucepan along with ¾ of the spring onions, ginger, garlic and one undrained 400g tin of butter beans.
Add 2 tbsp of sesame oil and 400ml of boiling water from the kettle, then place the pan over a medium-high heat. Simmer for 7-9 minutes, until the beans are soft and everything has reduced by a quarter.
Tip 200g of orzo into another medium saucepan and tip in 800ml of boiling water from the kettle along with a generous pinch of salt. Place the pan over a high heat and boil for 8-10 minutes, until soft but still with a slight bite.
Once the beans are soft and the broth has reduced by one quarter, add 150g of kale. Simmer for a further 2-3 minutes, until the leaves darken and wilt.
Once the orzo is ready, drain it through a sieve over the sink. Once the kale has darkened and wilted, tip the orzo into the broth. Season everything to taste with salt if necessary.
Divide the minestrone between bowls, then finely grate over 20g of cheese and add the reserved spring onions. Get stuck in!
Preheat the oven to 200°C – this will be for the potatoes, tomatoes, and fish later.
Cut 600g of potatoes into 8-12 wedges each. Halve 200g of cherry tomatoes.
Toss the potato wedges with 3 tbsp of olive oil and a generous pinch of salt on a large roasting tray. Spread the wedges out into one even layer.
Roast in the oven for 25-30 minutes, until golden, crisp, and soft throughout. Get on with the rest of the dish in the next steps while you wait.
In a small bowl, combine one tbsp of sesame seeds, one tsp of ground cumin, one tsp of oregano, and 0.5 tsp of ground coriander seed. Finely grate in the zest of 0.5 a lemon and squeeze in half of the juice – save the other half for another dish this week. Pour in 3 tbsp of olive oil, season it with salt and give it a good mix.
Lay the cod fillets onto a medium baking tray with the halved tomatoes. Pour the spice mix over the cod fillets and coat well. Rub any extra spice mix over the tomatoes and give it a good mix.
Bake in the oven for 8-10 minutes, until the cod is cooked throughout and flakes a little when pressed. Get on with some washing up while you wait.
Divide the fish and tomatoes between plates with the roasted wedges. Tuck in.
Preheat the oven to 210.
Cut, deseed and dice into roughly 2cm chunks. Halve, peel and dice 1 onion into large chunks and pop all the veg into a large baking dish.
Dice 4 chicken thighs into bite-sized chunks and add them to the baking dish. Add 500g of gnocchi and 200g of cherry tomatoes into the dish. Remember to always wash your hands after handling raw meat.
Finely grate 1 garlic clove into the baking dish, then add 2 tsp of ground cumin, 1 tsp of paprika, 1 tsp of ground coriander seed, a big pinch of salt and 2 tbsp of vegetable oil. Toss the mixture to coat in the spices and oil.
Pop the dish into the oven for 30 minutes until the vegetables have coloured, the chicken is golden and the tomatoes have burst.
Coarsely grate over 50g of cheddar and crumble on 100g of feta. Pop this back into the oven for another 5-6 minutes until the cheese is melted.
Divide the fajita gnocchi into bowls or plates and tear over 20g of parsley. Enjoy!
Place a large frying pan over a medium heat with 2 tbsp of vegetable oil. Cut 1 225g block of paneer into 1.5cm cubes. Fill a kettle with water and put it on to boil. Tip the paneer into the pan and fry for 4-5 minutes, tossing occasionally, until the paneer is golden brown all over.
Slice 5 spring onions, then cut 1 red pepper into strips. Peel and slice 4 cloves of garlic and 20g of ginger, then finely slice 2 green chillies.
Once the paneer is coloured on all sides, remove to a medium mixing bowl and cover with water from the kettle this will keep it soft and tender. Into the same pan, tip one tsp of mustard seeds and one tsp of cumin seeds and fry for one minute. Add all the chopped vegetables to the pan and cook over a high heat for 3-4 minutes until starting to colour.
Place 200g of egg noodles in a large saucepan and cover with water from the kettle. Place over a high heat and boil for 2-3 minutes until nearly tender.
Tip 0.5 tsp of turmeric, one tsp of ground coriander powder, one tbsp of soy sauce, one tbsp of tomato ketchup, one tbsp of sriracha and 2 tbsp of sesame seeds into the pan, along with the veg and stir well to combine.
Once the noodles are cooked, transfer them to the frying pan along with a little noodle water. Drain, then tip in the paneer and mix everything together. Adjust the consistency of the sauce with noodle water until you reach a silky glaze that coats everything.
Roughly chop 20g of coriander and 10g of mint leaves, then stir these through the noodles along with one tbsp of cider vinegar. Taste and adjust the seasoning.
Divide the noodles into bowls and devour!
Preheat the oven to 220°C and place a large frying pan over a medium heat.
Add 50g of butter to the pan and allow to foam before adding in one tsp of cumin seeds, one tsp of coriander seeds, 2 green cardamom pods and 2 cloves. Fry everything together for 1-2 minutes until aromatic.
Peel and finely slice 4 cloves of garlic and 20g of ginger. Thinly slice 2 green chillies. Add the aromatics to the pan along with a pinch of salt and cook for a further 1-2 minutes
Cut 4 chicken thighs into bite-sized pieces and add to the pan along with 2 tsp of garam masala and one tsp of chilli powder. Stir everything together and cook for 4-5 minutes, until the chicken starts to colour.
Add 1 400g tin of chopped tomatoes, 150g of cream cheese and one tbsp of honey to the pan, then stir well. Fold through 150g of spinach and bring to a simmer.
Enjoy a fusion dish that you can’t resist, a marinade like no other and a cheesy treat that will have you coming back for more.
Lower the heat to medium, then break 6 lasagne sheets into shards and add straight into the frying pan. Give it a quick stir. Reduce the heat to low, cover with a lid and simmer for 5-6 minutes, turning and tossing occasionally, until the lasagne sheets have softened. Coarsely grate 50g of cheddar cheese, then roughly chop 10g of coriander and 10g of mint.
Scatter the cheese over the top of the lasagne and transfer to the oven to bake for 8-10 minutes, until the cheese has melted and lightly browned.
Remove the pan from the oven, scatter over the chopped herbs and squeeze over the juice of 0.5 a lemon. Take the whole pan to the table and tuck in.
Tip 500g of pre-cooked gnocchi onto a large frying pan. Add 140g of diced pancetta, 2 tbsp of olive oil, and season with a generous pinch of salt and a good grind of pepper. Toss to coat, then spread everything out into an even layer. Place the pan over a high heat and fry for 8-10 minutes until golden and crisp.
Finely chop 5 spring onions crossways and add all of the spring onion whites and half of the greens, along with 1 tsp of chilli flakes to the pan and give it a mix. Save the rest of the greens for the final dish.
Coarsley grate 100g of cheddar cheese over the gnocchi and let it melt in the residual heat.
Add 100g of Greek yoghurt and 2 tbsp of sriracha to a bowl and whisk to combine – season to taste with a pinch of salt.
Spread the spicy yoghurt onto plates. Top with a generous spoonful of the crispy gnocchi, pancetta and cheese. Sprinkle over the reserved spring onion greens and enjoy!
Peel, halve, and finely dice 1 medium red onion, then peel and finely slice 5 cloves of garlic and 10g of ginger. Finely chop one green chilli.
Heat 2 tbsp of vegetable oil in a large frying pan over medium heat. Add 2 tsp of cumin seeds. Add the diced onion, garlic, ginger, and green chilli when the cumin seeds start sizzling. Cook for 5 minutes until the onions are soft, lightly caramelised, and aromatic.
Chuck in 200g of cherry tomatoes and a big pinch of salt. Cover the pan and let this cook through for 5-6 minutes, until the tomatoes start to burst and soften. Press them gently with the back of a spoon to break them up.
Sprinkle over one tsp of mild chilli powder, and 1 tsp of turmeric. Stir to coat well in all the spices. Cook for 2 minutes, stirring every so often.
Add 200g of the spinach to the pan. Stir and allow to wilt before adding the second 200g. Give everything a good mix to coat in the spices and flavours. Cook for 2-3 minutes, until the spinach is wilted fully.
Heat 30g of butter in a frying pan over medium heat. When the butter starts to foam, tip in 1 500g pack of gnocchi. Fry for 7-8 minutes, tossing regularly until golden all over. Season with a generous pinch of salt.
Stir in 150ml of double cream. Sprinkle over one tsp of garam masala and a pinch of salt, then fold through. Spoon the spinach saag between two plates. Divide the crispy gnocchi on top, tear over 10g of coriander and dig in!