Adam Liaw

Recipe collection You can always rely on an Adam Liaw recipe to brighten up your midweek meal plan. Here are some of his best recent recipes to add to your rotation.

This tomato butter pasta is about clever, low-effort technique. A little grated onion melts into the sauce, butter brings smooth richness and a dash of tomato sauce helps improve the acidic flavour of the passata, turning weeknight pantry staples into a glossy, comforting meal.

When we think about adapting cuisines into a more modern version, we often think of fine dining pushing the boundaries, but the reality is that more often than not it is our everyday foods that are at the cutting edge of adaptation. Through migration, cultural shift, the availability of ingredients or changes in demographics of a particular area, these are the necessities that push a cuisine into new areas. What if kebab shops in areas with a lot of South Asian migrants started serving something like this?

This simple tray-baked chicken is equally at home as a Sunday roast or weeknight winner. Ingredients ¼ cup maple syrup

Recipe collection Loaded with cosy aromatics and hearty produce, these deeply savoury wok tosses bring almost instant comfort to crisp winter nights.

This three-ingredient whipped coffee blends ice cubes, coffee and sugar into a thick, smooth mousse in just five minutes. Perfect for those who don't eat eggs or dairy, the food processor does all the work turning a handful of ingredients you probably have in the kitchen already into a speedy dessert!

Two of Adam Liaw's top tips for making a great salad: pick through the salad leaves to discard any browned, floppy leaves, and season the dressing well with salt to help get the best out of your greens!

Love food, hate waste? Raid the fridge for all your leftover bits and bobs of vegetables and make this creamy, warming soup, then take it to the next level with a handful of buttery, herby garlic croutons, great for using up leftover stale bread.

Inspired by the Vietnamese home-cooked style soup canh chua ca, with layered flavour from the tamarind, fish sauce and sugar, this bowl of pescatarian comfort is sure to be a new favourite.