Purin (Japanese Custard Flan)
A Japanese-style crème caramel, the perfect dessert for any occasion
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Szechuan Eggplant
Sichuan Style Aubergine, also known as Szechuan Eggplant, is a bold, sweet and savoury vegetarian dish built around caramelised chilli bean sauce, hoisin and soy. This Sichuan Style Aubergine recipe focuses on technique, showing you how to cook aubergine so it becomes soft and meaty without turning greasy.
Unlike many takeaway versions that rely on deep frying, this method lightly coats the aubergine in oil before searing it in a hot pan, much like cooking a steak. The result is beautifully charred edges, a tender interior and a sticky, glossy sauce that clings to every piece.
Leftover Roast Potatoes and Black Pepper Beef Hong Kong Style is the perfect way to transform your Christmas leftovers into a bold Cantonese stir fry. This Leftover Roast Potatoes and Black Pepper Beef recipe combines tender ribeye steak, fiery black pepper sauce and crispy roast potatoes for a savoury sweet and spicy finish.
Inspired by classic Hong Kong black pepper beef, the steak is flash fried first for that restaurant style seal, then tossed with onions, chillies and glossy pepper sauce before folding through crispy leftover roast potatoes.
Delicious melt in your mouth beef, and fluffy, deep fried potatoes - this dish is guaranteed to hit the spot every time!