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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Vietnamese Caramel Chicken

    Vietnamese-style caramel chicken, delicious sweet, savoury and fiery with fresh ginger, this meal is perfect for any day of the week.
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    Vietnamese Sweet and Salty Fish

    Caramelised Cod with a fragrant sweet and salty sauce, perfect for a #fishfriday supper
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    Potato Massaman

    Marni's version of Massaman curry with crispy hassleback potatoes with a velvety spiced coconut curry sauce.
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    Double Cooked Pork Belly Stir Fry

    A delicious delight from Chef Jeremy's book, "Chinese Unchopped!" Indulge in the rich flavors of tender pork belly cooked to perfection.
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    Pork and Prawn Wontons in Homemade Sichuan Chilli Oil

    Juicy pork and prawn wontons with handmade pastry, served with a aromatic chilli and ginger infused oil...what more could you want?
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    Fish Ball & Prawn Thai Green Curry

    A fragrant, fiery Thai curry made from scratch with homemade fish balls and a vibrant green curry paste.
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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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    Pork Belly Yakisoba

    A flavourful Japanese delight with crispy pork belly and stir-fried noodles.
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    Peanut Butter Chilli Oil Noodles

    These creamy, spicy noodles with a Sichuan peppercorn salt pack a punch with nutty richness, tingling heat, and aromatic depth.
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    Pad Thai With Prawns

    Saiphin Moore, renowned chef and founder of the UK's beloved Thai chain, Rosa's Thai Cafe, recently delighted us at School of Wok with an authentic Pad Thai cooking demonstration.
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