£45.00
£29.00
£60.00
£27.00
£32.00
£40.00
£50.00
£48.00
£50.00
£30.00
£40.00
£45.00
£60.00
£18.00
£20.00
£20.00
£15.00
£25.00
£12.00
£12.00
£20.00
£22.00
£62.50
£16.00
£90.00
£60.00
£25.00
£25.00
This Crispy Shredded Chicken is crunchy, sticky and packed with sweet savoury flavour. Double-fried chicken thigh is coated in a glossy garlic and spring onion glaze for the ultimate homemade takeaway-style dish.
Chinese Prawn Dumplings, also known as Har Gow, are one of the most iconic dim sum dishes. Recognisable for their delicate translucent pastry and juicy prawn filling, these crystal dumplings showcase the natural sweetness of prawns wrapped in a soft yet slightly chewy gluten-free dough. Mastering Chinese Prawn Dumplings is all about balancing moisture in the filling and handling the hot-water starch dough correctly.
Beef Rendang is one of Indonesia’s most iconic slow-cooked dishes, built around a deeply aromatic curry paste, toasted coconut and rich coconut milk. Unlike many curries, the paste isn’t fried first. Instead, the beef slowly simmers until the coconut milk reduces and splits, releasing its oil to naturally fry and caramelise everything at the end. This is a dish that rewards patience with incredible depth of flavour.
This Taiwanese Beef Noodle Soup is rich, aromatic and deeply comforting, with slow-braised beef simmered in a fragrant spiced broth. Served with noodles, greens and punchy toppings, it’s a true classic packed with bold flavour.
Jeremy’s Ultimate BBQ Marinade with Barbecued Vegetables is a bold, soy based barbecue sauce inspired by classic Chinese flavours and designed to caramelise beautifully over fire. This Jeremy’s Ultimate BBQ Marinade with Barbecued Vegetables recipe balances light and dark soy, sugar, mustard and aromatics to create a glossy, savoury sweet glaze perfect for grilling.
The beauty of this marinade is versatility. It can be used across multiple dishes and works particularly well with mushrooms, asparagus and peppers cooked over charcoal. The key is managing heat to prevent burning while encouraging proper caramelisation.
Simple Salt and Pepper Squid is a Cantonese takeaway favourite built around lightly battered baby squid, fried until crisp and finished with a smoky salt, chilli and garlic toss. This Simple Salt and Pepper Squid recipe focuses on proper cornflour coating, correct oil temperature and a lightning fast final stir fry to keep the squid tender and crunchy.
The secret to great salt and pepper squid is dryness. The squid must be coated thoroughly in seasoned cornflour and fried quickly at high heat. The final toss with garlic, chilli and cracked black pepper should take only seconds to avoid burning.
Spiced Lamb Skewers, or Yang Rou Chuan, are a popular Chinese street food originating from Xinjiang. Tender pieces of lamb are marinated, skewered and grilled, then dusted generously with a fragrant spice mix of Sichuan peppercorns, cumin-style spices and aromatics. The result is smoky, juicy skewers packed with bold flavour and a lightly numbing spice.
This Indian Chicken Kathi Roll features flaky, buttery paratha wrapped around spicy roasted yoghurt-marinated chicken with crisp red onion, fresh coriander and chilli, finished with a cooling mint and coriander yoghurt sauce. Inspired by the famous Indian street food, it's a flavour-packed handheld meal that's perfect for lunch or dinner.
This Northern Thai Pork Curry is rich, earthy and deeply aromatic, built around a homemade curry powder of toasted spices, fragrant lime leaves and tender slow-cooked pork belly. Finished with pickled garlic and fresh ginger, it's a bold curry that's well worth the extra effort.
