Malaysian Vegetable Curry
Easy and delicious Malaysian yellow curry all made with surplus ingredients from the school
Read Recipe
£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
Out of stock
£62.50
£16.00
£90.00
£60.00
£25.00
£25.00
Okonomiyaki is a Japanese savoury pancake made from a light batter mixed with cabbage and vegetables, then pan-fried until golden and fluffy. Often topped with okonomiyaki sauce, Japanese mayonnaise, bonito flakes and sesame seeds, it delivers a perfect balance of sweet, savoury and umami flavours. This versatile dish can be adapted with different fillings such as seafood, pork or extra vegetables.
This Thai Pork Larb is punchy, vibrant and packed with bold flavours from lime, fish sauce, chilli and toasted rice. Warm minced pork is tossed with fresh herbs and aromatics to create a sharp, savoury and refreshing Thai salad.
Hakka Egg Dumplings Claypot is a comforting, rustic dish where pork-filled dumplings are wrapped in thin egg omelettes, lightly pan fried, then simmered in a savoury broth with daikon and Chinese celery. The egg wrappers soak up the rich stock, creating soft, juicy dumplings with a deeply warming flavour.
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.
These Five Spice Pork Rolls are crispy, fragrant and packed with juicy pork, prawns and crunchy water chestnuts. Wrapped in bean curd skin and deep fried, they’re a classic Southeast Asian snack with bold flavour and texture.
Singapore Fried Rice Vermicelli
Singapore Noodles, also known as Singapore Fried Rice Vermicelli, is a vibrant curry spiced noodle stir fry that is hugely popular in Chinese takeaways across the UK. Despite the name, the dish is believed to have Cantonese roots, combining rice vermicelli with Madras style curry powder for its signature golden colour and fragrant spice.
This Singapore Noodles recipe focuses on correct noodle preparation, high heat wok control and even distribution of curry spice through the classic “round and forward” folding motion.
The key is soaking, drying and cooking quickly so the noodles remain separate, lightly coated and never soggy.
Chicken Biryani is a deeply aromatic, layered rice dish built on caramelised onions, toasted whole spices and tender chicken simmered in a rich gravy. Finished with saffron rice, nuts, herbs and gentle steam cooking, this classic biryani delivers warmth, spice and comforting depth in every forkful.
This Cantonese Sweet & Sour Pork Chops recipe is inspired by the famous dai pai dong street stalls of Hong Kong. Tenderised pork chops are marinated with ginger, garlic and spring onions, deep-fried until golden, then tossed in a rich sweet, sour and slightly spicy Worcestershire and black vinegar sauce with crisp red onions.