£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 Lemongrass Grilled Chicken, inspired by the Laotian classic Ping Gai Noi, is packed with aromatic lemongrass, garlic, coriander and toasted chilli. Roasted under weight to keep it juicy, then finished with a spicy, tangy dipping sauce, it's the perfect fakeaway feast.
Epic Sweet and Sour Spare Ribs are tender pork ribs first poached in an aromatic stock, then finished in a rich, glossy sauce made from black vinegar, soy and rock sugar. The result is deeply flavoured, fall-off-the-bone ribs coated in a sticky glaze that perfectly balances sweet and tangy notes.
This Chinese Roast Duck is a simplified home version of the classic Cantonese dish. The duck is first braised in a rich aromatic glaze, then roasted to achieve a glossy, caramelised skin and tender, juicy meat.
Simple Thai Basil Chicken Stir Fry is a fragrant, fast Thai street food classic made with minced chicken, garlic, shallots and fresh Thai basil. This Simple Thai Basil Chicken Stir Fry recipe balances honey, fish sauce and soy with just enough heat from fresh chillies, finished with a splash of chicken stock for a light glossy sauce.
Known in Thailand as Pad Krapow Gai, this dish is all about bold aromatics and high heat cooking. The basil must go in at the very end to keep its fresh peppery fragrance.
This Jjamppong is a bold and comforting Korean noodle soup packed with prawns, mussels and clams in a rich, spicy broth infused with gochugaru, aromatics and seafood stock. Served with chewy wheat noodles, it's warming, savoury and full of deep umami flavour.
Sichuan Wontons in Spicy Chilli Oil are delicate dumplings filled with juicy pork and prawn, served in a bold, aromatic sauce made from chilli oil, soy, vinegar and sesame. The wontons are soft and silky, while the sauce delivers a balance of heat, tang and savoury depth, making this a classic Sichuan favourite.
Teriyaki Beef with Grilled Vegetables is a simple Japanese-style dish where steak and vegetables are cooked separately, then brought together with a glossy, sweet-savoury teriyaki sauce. The sauce, made from soy, mirin and sake, caramelises over the beef and vegetables, creating a rich glaze with deep umami flavour and a lightly charred finish.
This Japanese Custard Pudding, or Purin, is silky smooth, creamy and delicately sweet, with a rich caramel layer that melts into the custard when turned out. It's a classic Japanese dessert that's simple yet elegant.
Layered Crispy Scallion Pancake with Dipping Sauce
Vegetarian Chinese Spring Onion & Spinach Pancake is a crispy, flaky street food classic inspired by traditional Chinese scallion pancakes. This Vegetarian Chinese Spring Onion & Spinach Pancake recipe combines a simple hot water dough with fragrant spring onion, ginger and clarified butter, layered and rolled to create delicate flaky folds.
Unlike Western pancakes, this savoury version is rolled, folded and twisted into layers before being flattened and pan fried until golden and crisp. Finished with a simple soy, black vinegar and chilli oil dipping sauce, it delivers rich, savoury depth with a bright, tangy kick.
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.
