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These Leftover Roast Bombay Potatoes are a delicious twist on the classic Indian side dish, transforming crispy roast potatoes into a rich, spicy tomato curry packed with aromatic spices, fresh coriander and warming chilli. Perfect as a side or a satisfying meal on its own.
This Thai-style Chicken Fried Rice is a fragrant, smoky wok dish with tender chicken, fluffy jasmine rice and punchy flavours from fish sauce and chillies. Simple, quick and packed with classic Thai balance.
Tender egg noodles tossed through Southeast Asian spices and finished in a smoking hot wok. This dish combines velvety chicken, julienned vegetables and warming curry spices for a smoky, fragrant noodle stir fry with just the right amount of heat. A drier-style curry noodle that’s bold, aromatic and packed with texture.
The Best Prawn Toast Ever is a chunky, rustic British Chinese takeaway classic made with generously seasoned prawn filling pressed into hollowed baguette and pan fried until golden and crisp. This The Best Prawn Toast Ever recipe focuses on maximising prawn content, keeping texture coarse rather than paste-like, and pan frying instead of deep frying for better control at home.
Prawn toast is believed to have evolved in British Chinese kitchens, blending Western bread with Chinese prawn paste techniques. By hollowing out stale baguette and packing it with fresh prawns, garlic and herbs, you get a far superior result to typical takeaway versions.
Beef Chow Fun is one of the most iconic Cantonese noodle dishes, known for its silky wide rice noodles and smoky wok hei aroma. Tender slices of rump steak are marinated in oyster sauce and Shaoxing wine, flash seared, then folded through fresh hor fun noodles with bean sprouts and Chinese chives. This Beef Chow Fun – Tender Beef Strips in a Smoky Noodle Stir Fry is all about heat control, timing and that signature charred edge that defines proper wok cooking.
This tamarind hoisin braised duck is a rich, homely dish inspired by Jeremy Pang’s Saturday Special with Gressingham duck, slowly simmered until tender with a naturally thickened, glossy sauce.
