Saffron-roast tomatoes with labneh

1. Make the labneh the day before you want to serve the dish. Line a sieve with a piece of cheesecloth (or a new J Cloth), put the yogurt into it and set over a bowl in the fridge. The yogurt will drain over the next 24 hours, leaving you with a firmer 'cheese-like' substance. Help it along by giving it a squeeze every few hours. 

Broiled Tilapia With Thai Coconut- Curry Sauce

Ingredients

1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk (I used regular)
2 tablespoons chopped fresh cilantro

Rainbow rice cake (mujigae ddeok)

Ingredients:
A 2 pound package of frozen rice flour, sugar, salt, water, liquid food coloring (green, pink, and yellow), lemon, mugwort powder (ssukgaru 쑥가루), cocoa powder.
Cooking utensils:
Steamer, sifter, 8 inch (20 cm) ring or springform.
Directions:

1. Thaw out frozen rice flour package and put it into a large bowl.
2. Sift the rice flour.
3. Add 10 cups of water in the bottom of a steamer, and place a wet cloth over the rack.
4. Place the 8 inch cake ring in the center of the rack.
   

Jjajangmyeon (blackbean noodles)

Ingredients for  2-3 servings:

• jjajangmyeon noodles
• ½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth)
• 1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth)
• 1 cup of zucchini, cut into ½ inch cubes
• 1 cup of potato, peeled and cut into ½ inch cubes
• 1½ cups of onion chunks
• 3 Tablespoons of vegetable oil
• ¼ cup and 1 Tablespoon of black bean paste
• 2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
• 1 teaspoon of sesame oil
• ½ cup cucumber, cut into thin matchsticks for garnish
• water

Baileys and chocolate cheesecake

Ingredients

• 100g/3½oz butter
• 250g/8¾oz digestive biscuits, crushed
• 600g/1lb 5oz Philadelphia cream cheese
• 25ml/1fl oz Baileys
• 100ml/3½oz icing sugar
• 300ml/10½oz double cream,

Roast crispy pork belly with egg fried rice

Ingredients

For the pork

• 1.5 kg/3lb 5oz boneless pork belly, with rind
• 4 tbsp coarse sea salt
• 2 tbsp ground roasted Sichuan peppercorns
• 2 tsp freshly ground white pepper
• 2 tbsp five-spice powder
• 1 tbsp caster sugar

Tomato Curry with Coconut Rice

Ingredients

For the curry

• 2 tablespoon(s) olive oil (or cold pressed rapeseed oil)
• 2 large onion(s) (peeled and chopped)
• 0.5 teaspoon(s) salt (or 1 teaspoon sea salt flakes)
• 4 clove(s) garlic (peeled and chopped)
• 1 kilogram(s) cherry tomato(es) (halved)
• 2 teaspoon(s) tumeric powder
• 1 teaspoon(s) English mustard powder
• 1 teaspoon(s) chilli powder
• 1 teaspoon(s) garam masala
• 200 gram(s) Frozen peas