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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Seafood Pad Cha (Ta Lay Pad Cha)

    Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!
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    Braised Curried Squid

    This Braised Curried Squid dish is packed full of punchy and nostalgic flavours. It also just so happens to feature in Jeremy's first cookbook, 'Chinese Unchopped'
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    Massaman Lamb Curry

    This rich and mild Thai Massaman curry works beautifully with seasonal spring lamb, and is a perfect alternative to a Sunday or Easter roast.
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    Crispy Shredded Chicken

    Super crispy, deep-fried chicken, stir-fried into a deep and savoury sauce with garlic and spring onions... What's not to love?
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    Fly Head' Stir Fry

    A simple and delicious pork and black bean stir fry
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    Korean Vegan Japchae

    A delicious vegan noodle dish that is quick and easy to make, great for those mid-week stir-fry cravings.
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    Smashed Fried Chicken

    Crunchy, crispy and juicy deep fried chicken served with a warming red chilli and garlic sambal.
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    Beef Gyudon

    Braised beef and onions, the perfect combination of flavours.
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    Pineapple Fried Rice

    This is the ultimate Thai fried rice recipe, made with fresh pineapple and prawns, and served inside the pineapple itself
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    Thai Style Pork Patties

    If you're craving the flavours of Thailand and only have 15 minutes, these small pork patties are the perfect solution to your problem!
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