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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Char Siu Bao

    Dim sum delight! These fluffy, doughy buns are filled with sticky, barbecued pork.
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    Sichuan Chicken

    Sichuan or Szechuan Chicken a perfectly balanced dish with a unique taste from the Sichuan peppercorns
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    Roast Chicken Som Tam

    Got leftover roast chicken? Turn it into a bold and refreshing Thai-style salad!
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    Chicken Biryani

    A comforting and warming layered rice dish, perfect for an Autumn evening meal
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    Watercress in Superior Broth

    A warming, umami-rich Cantonese-style soup packed with earthy greens and creamy, savoury egg.
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    Steamed Scallops With Garlic And Vermicelli

    Calling all seafood lovers! Steamed scallops is a popular seafood dish in the coastal areas of China. Our recipe is full of flavour and we are sure you'll be making this dish many times.
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    Beef Udon

    Craving something delicious and comforting? Try our delicious Japanese Beef Udon recipe! This hearty dish features tender beef, thick udon noodles, and a savoury broth that's perfect for any meal!
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    Flash Fried Beef and Broccoli

    This Flash Fried Beef and Broccoli recipe has been slightly tweaked from its original form in Jeremy's first cookbook ('Chinese Unchopped') where he used venison instead of the beef - but, spoiler: it's just as good! Think classic flavours, speedy wok cooking and one helluva sizzling stir-fry dish.
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    Lemon Chicken

    A zesty take on a takeout classic, this lemon chicken recipe promises nostalgic flavour and pizzazz aplenty (without the added MSG).
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    Seafood Pad Cha (Ta Lay Pad Cha)

    Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!
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