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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Yasai Yaki Udon

    Savoury stir fried vegetables with moreish udon noodles, a tasty meat free recipe from Jeremy Pang's new School of Wok cookbook!
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    Tea Smoked Chicken

    No fancy gadgets needed to smoke this delicious chicken at home.
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    Saag Paneer

    Saag Paneer- the perfect side dish to any curry. This rustic style, super green Saag is beautifully fragrant and full of natural goodness. Give it a try at home and let us know what you think.
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    Sesame Teriyaki Salmon

    Simple, quick and filled to the brim with classic Asian flavour - it’s an easy go-to recipe you’ll be making again and again.
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    Potato Massaman

    Marni's version of Massaman curry with crispy hassleback potatoes with a velvety spiced coconut curry sauce.
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    Vegan Ramen

    A vegan ramen recipe from Chef Jeremy Pang, using ramen noodles, fresh pak choi and miso-glazed carrots and tofu to make a vegetarian version of the classic Japanese noodle soup.
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    Thai Grilled Pork

    Thai Grilled Pork is a classic Thai street food dish where marinated pork neck is roasted or

    grilled until caramelised and juicy, then sliced and served with a spicy dipping sauce known

    as Nam Jim Jaew. The pork is marinated in soy sauces, oyster sauce and palm sugar before

    cooking, while the dipping sauce combines roasted chilli, lime juice, fish sauce and toasted

    rice powder for a bold, smoky and tangy flavour.

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    Recipe Of The Month: Chocolate Spring Rolls

    A sweet little twist that takes a common appetizer to special dessert.
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    Stir-Fried Black Bean Chicken

    A modern Chinese takeaway classic in its own right, check out this mouth-watering Black Bean Chicken recipe to recreate a healthier, more flavourful and tastier version at home.
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    Super Simple Teriyaki Chicken

    Super Simple Teriyaki Chicken is a classic Japanese inspired dish built around tender chicken thigh, sweet mirin and honey, and a glossy soy glaze reduced directly in the pan. This Super Simple Teriyaki Chicken recipe focuses on marinating for depth, searing on high heat and adding the sauce at the right moment to achieve deep caramelisation without burning.

    Teriyaki refers to the shine created when soy and sugar based sauces reduce over heat. The key is allowing the chicken to colour first before adding the marinade back into the pan to form that sticky lacquer.

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