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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Watercress in Superior Broth

    A warming, umami-rich Cantonese-style soup packed with earthy greens and creamy, savoury egg.
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    Malaysian Vegetable Curry

    Easy and delicious Malaysian yellow curry all made with surplus ingredients from the school
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    Curry Beef Instant Noodles

    A super quick and easy way to soup up your instant noodles. This curried beef is to die for!
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    Stir Fried Noodles (Chow Mein)

    Jeremy Pang and James May cook up a simple stir fry with handmade noodles.
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    Ultimate Bbq Marinade, Sauce Or Glaze

    Jeremy's base sauce’ recipe which can be used as a glaze, a sauce, a marinade or dressing
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    Pad Thai with a Twist

    A huge thanks to Monsoon Valley Wines & Eva Air for flying us out to Thailand for this very special episode of School of Wok On Tour, where we got to visit Monsoon Valley's amazing vineyard and cook a delicious Pad Thai from their menu using their shiraz Pad Thai sauce!
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    Chinese-style Fried Fish

    Beautifully delicate Cod with crispy skin, topped with an aromatic savoury sauce.
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    Chicken Biryani

    A comforting and warming layered rice dish, perfect for an Autumn evening meal
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    Japanese Kushikatsu

    Crispy Japanese kushikatsu made with a light batter, panko crumbs, and endless fillings — vegetables, prawns, and more.
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    Hoisin & Chilli Aubergine

    Perfectly cooked aubergine packed with flavour thanks to Jeremy's ultimate BBQ marinade
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