tastefusion

We had tempura green beans like these at P.F. Chang's in Florida, and we loved them so much that I had to make my own version. Crispy, golden haricots verts in a light tempura batter are served with two dipping sauces: an umami-rich one with dashi, soy and ginger, and a creamy one with sriracha and honey. Perfect as a starter or snack, but they're more filling than you'd think, so keep portions modest!

Red Thai chicken curry is one of my absolute favorites. Tender chicken simmers in a creamy coconut sauce with red curry paste, kaffir lime leaves and Thai basil, along with butternut squash, bamboo shoots and baby corn. It's big on flavor but quick to make, and this generous batch serves 8. Serve with jasmine rice and a bowl of spicy Nam Prik Pla on the side.

Cauliflower mushrooms are true forest treasures. They're not common, but if you're lucky enough to find one, a real feast awaits. Here it becomes a creamy pasta with penne rigate, white wine, cream and parmesan, letting the mushroom's nutty, slightly crisp character shine. A touch of chili adds warmth and a little honey rounds it off. Serve with a fresh green salad. Simple, luxurious and so good!