An any-time-of-day classic.

Serve the seared spicy fish in crisp taco shells with piles of lettuce and an avocado, tomato and jalapeño salsa.

Throw out the rule book to midweek cooking and try some more creative combinations, like this Greek-style pasta.

Gochujang is a fermented chilli paste which is giving that trademark Korean lip-smacking savouriness to dishes all around town.

Spice up your chicken burgers with curry paste and a big dollop of tomato kasundi.

Skhug is like a Middle Eastern spicy pesto, and is a great way to use up dried spices.

Skhug is like a Middle Eastern spicy pesto, and is a great way to use up dried spices.

This warm harissa chickpea and silverbeet dish is a good source of plant protein and is also no-waste, as you use the silverbeet leaves and stalks. Eat it for breakfast, lunch or dinner!