£45.00
£60.00
£18.00
£20.00
£20.00
£15.00
£25.00
£12.00
£12.00
£16.00
This Cantonese-style Stir-Fried Pork in Oyster Sauce uses hand-minced pork shoulder for a more rustic texture and deeper flavour. Stir-fried with ginger, garlic and spring onion, then coated in a rich oyster sauce glaze, it's simple home cooking at its best.
Steaming is one of the healthiest and most effective ways to cook chicken, producing exceptionally juicy meat while preserving its natural flavour. These two recipes showcase different approaches: a fragrant Guangxi Steamed Chicken topped with a sizzling Chinese chive dressing, and a complete Steamed Chicken & Mushroom Rice Bowl, where marinated chicken cooks directly over jasmine rice for an effortless one-bowl meal.
Szechuan Eggplant
Sichuan Style Aubergine, also known as Szechuan Eggplant, is a bold, sweet and savoury vegetarian dish built around caramelised chilli bean sauce, hoisin and soy. This Sichuan Style Aubergine recipe focuses on technique, showing you how to cook aubergine so it becomes soft and meaty without turning greasy.
Unlike many takeaway versions that rely on deep frying, this method lightly coats the aubergine in oil before searing it in a hot pan, much like cooking a steak. The result is beautifully charred edges, a tender interior and a sticky, glossy sauce that clings to every piece.
This Cantonese-style Stir-Fried Pork Belly in Black Bean Sauce is rich, savoury and packed with flavour from preserved black beans, ginger, garlic and chillies. The pork is first blanched, then crisped in the wok before being lightly braised in a glossy black bean sauce.
