£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
Crispy Vegan Kung Pao Cauliflower is a bold, spicy plant-based twist on the Sichuan classic. Blanched cauliflower is coated in a seasoned panko crust, roasted until golden and crisp, then finished with a punchy kung pao sauce packed with chilli, garlic and Sichuan peppercorns.
The key is keeping the cauliflower crispy by roasting separately and pouring the sauce over at the end, rather than tossing it through the wok.
This classic Sichuan Mouthwatering Chicken is served cold with a rich, spicy, nutty and numbing sauce. Poached chicken thighs are paired with cucumber, bamboo shoots and a fragrant dressing made with chilli oil, black vinegar, sesame paste and Sichuan peppercorns.
This Northern Thai Laab is a peppery, smoky and aromatic pork salad that celebrates traditional nose-to-tail cooking. Unlike the more familiar lime-based laab, this northern version uses a fragrant spice paste of toasted chillies, galangal, shallots and peppers, combined with minced pork, liver and intestine for a rich and deeply savoury dish.
This Vietnamese Caramel Chicken is a beautifully balanced dish of crispy chicken thighs braised in a rich caramel sauce infused with ginger, garlic, shallots and fish sauce. The secret is allowing the sugar to caramelise before adding water, creating a glossy sweet and savoury glaze that coats every piece of chicken.
This Shanghai Vegetable Rice (Cai Fan) is a simple one-pot rice dish made with fragrant jasmine rice, leafy greens and salty pancetta. Inspired by the traditional use of Chinese cured ham, it's a comforting meal that's packed with delicate flavour and perfect for a quick lunch or dinner.
Fresh Vietnamese Summer Rolls with Nuoc Cham are light, vibrant and packed with crisp vegetables, fragrant herbs and delicate rice vermicelli, all wrapped in translucent rice paper. This Fresh Vietnamese Summer Rolls with Nuoc Cham recipe celebrates fresh ingredients and clean flavours, finished with a classic sweet, sour and savoury Vietnamese dipping sauce.
Often compared to Vietnamese sushi, summer rolls are not cooked but carefully assembled. The key is balance in both texture and flavour, with the nuoc cham dressing bringing everything together.
This Korean Beef Bulgogi is sweet, savoury and incredibly tender, featuring thinly sliced beef marinated in a fragrant blend of Asian pear, soy, garlic and sesame before being quickly seared with vegetables. Perfect served with steamed rice, bibimbap or wrapped in lettuce leaves.
This Hong Kong-inspired Crispy Pork Roll features tenderised pork shoulder steaks marinated with soy sauce, sake, sesame oil and fragrant Oriental curry powder before being lightly coated in cornflour and shallow-fried until crisp. Served in a soft bread roll with a crunchy Parmesan crisp, it's a simple but incredibly satisfying street food-inspired sandwich that's packed with flavour and texture.
