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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Pork Vindaloo

    An aromatic Goan-style Vindaloo with layers of spice and full of flavour.
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    Sweet and Sour Prawn Balls

    Deep fried prawn balls are a staple dish in Chinese takeaways all over the UK. Here's how you can make them at home!
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    Quick Tantanmen Ramen

    Tantanmen Ramen is a Japanese take on Sichuan dan dan noodles, featuring a smooth, nutty sesame-based broth with a gentle, warming spice. This quick version combines a flavourful chicken stock, rich sesame tare and savoury minced pork, creating a deeply satisfying bowl in under an hour.

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    Sichuan Noodle Soup with Handmade Noodles

    Chongqing Xiao Mian are bold, flavour-packed Sichuan noodles known for their signature mala taste—numbing Sichuan peppercorns paired with fragrant chilli oil. This version includes handmade alkali noodles for that authentic chewy bite, combined with a simple yet powerful sauce and fresh toppings.

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    Hoisin & Chilli Aubergine

    Spicy BBQ Gochujang Aubergine is a smoky, sticky barbecue dish that transforms a humble aubergine into something deeply savoury and richly caramelised. This Spicy BBQ Gochujang Aubergine recipe layers hoisin, gochujang and rice wine over scored aubergine, then finishes it with an herby barbecue marinade for bold summer flavour.

    Cooking aubergine over fire is all about treating it like meat. First sear it over direct heat to develop char, then allow it to cook through gently so the flesh becomes soft, silky and almost creamy inside.

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    Lotus Leaf Fried Rice

    Lotus Leaf Fried Rice is a fragrant, earthy festive dish where savoury sausage, dried shrimp and mushrooms are stir fried with rice, wrapped in soaked lotus leaf and steamed to infuse a delicate tea like aroma. This Lotus Leaf Fried Rice recipe layers flavour in the wok first, then finishes with a second steam to allow the lotus leaf to perfume the rice beautifully.

    Often served at banquets and special occasions, lotus leaf fried rice is about depth and aroma. The sausage fat coats each grain, the dried shrimp add umami, and the final steam transforms the dish completely.

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    Super Simple Egg Fried Rice

    Super Simple Egg Fried Rice is the foundation of real wok cooking. This Super Simple Egg Fried Rice recipe focuses on heat control, constant movement and using properly dried day old rice to achieve fluffy, separate grains with no burning and no sticking.

    A perfect egg fried rice is not about lots of ingredients. It is about mastering temperature, understanding when to raise or lower the heat, and keeping the rice moving so every grain cooks evenly.

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    Yunnan Little Pot Rice Noodles

    This one-pot wonder holds intense flavours from the pickles and the fermented bean paste, which are mellowed out by the sweeter balance of the sweet soy sauce.
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    Spicy Pork Bulgogi

    The right amount of heat brings this classic Korean dish together. Tender pieces of pork belly served on a bed of steam rice
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    Vietnamese Coconut Braised Pork Belly

    Vietnamese Coconut Braised Pork Belly is a comforting dish where chunks of pork belly are slowly simmered in coconut milk with caramelised onions and ginger. The slow braising allows the pork to become tender while the coconut milk reduces into a rich, savoury sauce balanced with fish sauce, chilli and palm sugar. Often served with steamed rice, this simple dish highlights the deep flavour that can come from just a few key ingredients.

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