Sake – the Japanese rice wine that's brewed like beer – is becoming more and more popular across the world. While it's obviously delicious as a drink, more and more home cooks are realising its potential in cooking.

Our collection of sake recipes will set you on the right path to cooking with this incredibly unique drink. Scott Hallworth uses it to flavour his Miso aubergine and Scorched cauliflower side dishes, while Victoria glass marinates lamb rump in the rice wine to give it a sweet, floral flavour. Make a spicy sake dipping sauce, or incorporate it into a Mandarin trifle for a delicious dessert.

As with wine and beer, there are hundreds of different types of sake available, each with their own flavour profiles. Take a look at our complete guide to sake for a better understanding of what to buy.