This Mango Salad is a fresh, vibrant and healthy Southeast Asian-inspired dish combining sweet julienned mango, juicy prawns and a punchy lime, fish sauce and chilli dressing. Finished with fresh herbs, it's light, refreshing and packed with bold flavours.
Spicy BBQ Gochujang Aubergine is a smoky, sticky barbecue dish that transforms a humble aubergine into something deeply savoury and richly caramelised. This Spicy BBQ Gochujang Aubergine recipe layers hoisin, gochujang and rice wine over scored aubergine, then finishes it with an herby barbecue marinade for bold summer flavour.
Cooking aubergine over fire is all about treating it like meat. First sear it over direct heat to develop char, then allow it to cook through gently so the flesh becomes soft, silky and almost creamy inside.
Szechuan Potato Stir Fry, known as Tu Dou Si, is a classic Chinese dish made from finely shredded potatoes stir fried with aromatics and fragrant spices. The potatoes are soaked to remove excess starch, giving them a crisp, slightly tangy texture. Infused with Sichuan peppercorns and dried chillies, the dish delivers a light, aromatic flavour rather than intense heat.
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!
Thai Style Pineapple Fried Rice is a vibrant, flavour-packed dish combining sweet juicy pineapple with savoury fried rice, prawns and aromatic spices. Cooked with curry powder and turmeric for warmth and colour, then finished with fish sauce, soy and crunchy cashews, this dish balances sweet, salty and savoury flavours beautifully. Often served in a hollowed pineapple, it’s as visually impressive as it is delicious.
