Donal Skehan’s tasty Asian recipes — char siu chicken with rice and garlic greens, crispy duck cups with sweet plum sauce and a gyoza wings bowl

As the week progresses, it’s easy to fall into a routine of uninspired midweek meals. Despite writing about food for the past 15 years, I find myself in this rut at times. I have always been inspired by other cultures and cuisines, and in my childhood filled with scones and stew, there was always something incredibly exciting about trying sushi or devouring a kebab. It’s why when I need to get excited about cooking again that I often find myself leaning toward cuisines which are known for their bold use of spice or condiments packed with umami.