The Asian drink: Soda chanh (Vietnamese lime soda)
In each of four large glasses, place 4-5 ice cubes, 1 slice of lime and 2 sprigs of mint. To each glass, add 40ml simple syrup and 20ml freshly squeezed lime juice, then top up with sparkling water. Decorate each glass with an extra sprig of mint, then serve.
The Asian sausage dog: Bánh-mì dogs
Follow the basic sausage dog recipe but omit the onions and peppers, and use a baguette instead of a hot dog bun. Top the sausages with grated carrots, fresh coriander, sliced shallots and chopped spring onions. Combine 2 tbsp natural yoghurt with 1 tbsp sriracha hot sauce and drizzle over the sausage dogs to serve.
The Asian burger
Follow the basic beef burger recipe swapping the softened onion for 2 finely chopped raw spring onions, replacing the beef with good-quality pork mince and adding 2 tbsp hoisin sauce, 1 tbsp sriracha hot sauce, 1 tsp toasted sesame oil, 2 crushed garlic cloves and a grated 2cm piece of fresh ginger. Remove the burgers from the barbecue and allow to rest for five minutes before serving. Use this time to toast 4 burger buns. In a small bowl, combine 4 tbsp mayonnaise with 4 tbsp natural yoghurt and 2 tbsp sriracha. Spread the sauce on the toasted buns. Add some fresh coriander to the bottom buns, then place the Asian burgers on top.
The Asian side: Crunchy Asian slaw
Make the basic coleslaw recipe but replace the mayonnaise-based dressing by whisking together the following: 1 tbsp smooth peanut butter, 6 tbsp vegetable oil, 1 tsp toasted sesame oil, 4 tbsp rice vinegar and a pinch each of sugar and salt. Stir in 4 tbsp chopped fresh coriander, 3 chopped spring onions and 2 tbsp toasted sesame seeds.