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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Shiitake And Chive Dumplings

    Using shiitake mushroom and a variety of vegetables to make dumplings full of vitamins and fibres.
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    Salt And Pepper Prawns

    Simply delicious and quick to Salt and Pepper Prawns dusted in a fragrant and flavourful Sichuan peppercorn seasoning.
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    Turmeric & Dill Fish

    Discover the richness of exotic flavours infused into fresh fish, creating a golden delight that will leave you craving for more!
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    Pad Mee Korat

    A Thai-style sweet, sour and salty pork and rice noodle stir fry
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    Crispy Sichuan Potato Stir Fry

    Crispy and aromatic shreds of potato to 'wake up' the appetite
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    Beijing Saucy Noodles

    A deeply savoury, slightly sweet braised pork noodle dish with intense umami, whole spices, and a rich lardy base. This version captures the authentic, rustic flavour with a short ingredient list and deep aromatics.
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    Yasai Yaki Udon

    Savoury stir fried vegetables with moreish udon noodles, a tasty meat free recipe from Jeremy Pang's new School of Wok cookbook!
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    Vegetable Pakoras

    Spicy vegetable pakoras served with a cooling yoghurt dip and fragrant curry leaves. A delicious starter or side dish.
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    Congee With Condiments

    A form of Chinese rice porridge, congee is a favourite of HK street stalls. Learn how to make it (and delicious condiments!) with this easy recipe from chef Jeremy Pang.
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    Northern Thai Pork Curry

    A punchy, earthy, and aromatic Northern Thai curry, made from scratch with freshly toasted spices, lime leaves, and melt-in-the-mouth pork belly.
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