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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Braised Chilli Tofu

    This Korean-style braised tofu recipe is the perfect winter warmer!
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    Thai Pork Larb

    Super zingy, fresh, spicy and punchy - this Thai larb is intense in all the right ways!
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    Leftover Christmas Turkey Stir-Fry

    An ingenious recipe for leftover Christmas turkey from chef Jeremy Pang, making a quick and easy spicy Sichuan turkey stir-fry with onions and red pepper.
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    Japanese Beef Rice Bowl (Gyudon)

    A warm bowl of simmered beef and onions in a sweet sauce over steamed Japanese rice, comfort food at its finest.
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    Hong Kong Style Baked Char Siu Bao

    The ultimate labour of love - these fluffy bao buns are worth the wait!
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    Stir Fried Morning Glory with Fermented Tofu Sauce

    A spicy, umami-packed stir fry – perfect with a hot bowl of rice.
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    Sichuan Boiled Beef

    Delicious thin slices of beef cooked in a broth packed with Sichuan flavours.
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    Twice-Cooked Squid

    In many parts of China and Hong Kong, cuttlefish are actually more popular than squid and, as cuttlefish have much thicker meat than squid, the double-cooking process detailed here is essential.
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    Beijing Saucy Noodles

    A deeply savoury, slightly sweet braised pork noodle dish with intense umami, whole spices, and a rich lardy base. This version captures the authentic, rustic flavour with a short ingredient list and deep aromatics.
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    Thai-Style Pineapple Fried Rice

    Fragrant jasmine rice stir-fried with sweet pineapple, succulent shrimp or chicken, and a blend of savory seasonings.
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