These Peanut Butter Protein Power Balls are a quick, no-bake snack packed with oats, cocoa, cinnamon and high-protein peanut butter. Easy to make and naturally satisfying, they're perfect for post-workout fuel or a healthier alternative to processed snacks.
Pad Mee Korat is a traditional Thai noodle stir-fry from Nakhon Ratchasima, featuring rice noodles, pork mince and egg tossed in a rich homemade sauce of caramelised sugar, tamarind and fish sauce. Sweet, sour, salty and gently spicy, it's a delicious alternative to the more familiar Pad Thai.
This Hong Kong Leftover Stir-Fry (Mei Chum Siu Chow) is a classic dai pai dong dish that transforms leftover ingredients into a flavour-packed meal. The secret lies in preserved mustard greens and dried shrimp, which infuse the wok with deep umami before your choice of protein and vegetables are quickly stir-fried in a rich savoury sauce. It's a versatile recipe that works with almost any leftovers you have to hand.
Chongqing Xiao Mian are bold, flavour-packed Sichuan noodles known for their signature mala taste—numbing Sichuan peppercorns paired with fragrant chilli oil. This version includes handmade alkali noodles for that authentic chewy bite, combined with a simple yet powerful sauce and fresh toppings.
This Taiwanese Braised Pork Rice (Lu Rou Fan) is a comforting Taiwanese classic featuring finely diced pork belly slowly braised with shiitake mushrooms, rice wine, soy sauce and five-spice until meltingly tender and glossy. Served over steamed rice and finished with spring onions, it's a rich, sweet, savoury and deeply umami dish that's perfect for a hearty meal.
A smoky, crispy wing perfect for the grill or griddle – with that signature tongue-tingling Sichuan twist.
UK-Style Fried Egg Noodles
Simply Delicious Chinese Chicken Chow Mein is one of the UK’s most loved takeaway dishes. Chow mein literally means “fried noodles”, and this Simply Delicious Chinese Chicken Chow Mein recipe follows the authentic wok clock method to achieve smoky wok hei flavour, silky marinated chicken and beautifully caramelised noodles.
The key to proper chow mein is soaking the egg noodles rather than boiling them, drying them thoroughly, and cooking everything over very high heat so the sauce wraps around each strand. When finished correctly, the noodles should be separate, lightly caramelised and barely sticking to the wok.
Temaki Sushi are hand-rolled cones of crispy nori filled with soft sushi rice, fresh fish and vibrant toppings. This simple version combines seasoned rice with salmon and tuna, finished with creamy, savoury dressings for a fun and interactive way to enjoy sushi at home.
Spiced Lamb Skewers, or Yang Rou Chuan, are a popular Chinese street food originating from Xinjiang. Tender pieces of lamb are marinated, skewered and grilled, then dusted generously with a fragrant spice mix of Sichuan peppercorns, cumin-style spices and aromatics. The result is smoky, juicy skewers packed with bold flavour and a lightly numbing spice.
This Black Pepper Chicken Stir-Fry is a Chinese takeaway favourite made with succulent chicken thighs, peppers and onions tossed in a rich, glossy black pepper sauce. Caramelised over a high heat, it's packed with bold peppery flavour and perfect served with steamed rice.
