£45.00
£60.00
£18.00
£20.00
£20.00
£15.00
£25.00
£12.00
£12.00
£16.00
Chicken in Oyster Sauce is one of the most recognisable Chinese takeaway dishes around the world. Tender chicken thighs are seared until lightly golden, then gently simmered in a glossy sauce made from oyster sauce, light soy, Shaoxing wine and stock. Finished with a touch of white pepper and fresh spring onions, this Chicken in Oyster Sauce delivers that savoury, slightly sweet, deeply comforting flavour that pairs perfectly with steamed rice.
This Taiwanese Beef Noodle Soup is rich, aromatic and deeply comforting, with slow-braised beef simmered in a fragrant spiced broth. Served with noodles, greens and punchy toppings, it’s a true classic packed with bold flavour.
These Twice-Cooked Hoisin & Chilli Green Beans are a Shanghai-inspired vegetable dish that delivers incredible flavour with minimal ingredients. Instead of the traditional deep-frying method, the green beans are first blanched, then stir-fried over a high heat until blistered before being coated in a sticky hoisin, chilli and rice wine sauce. The result is tender beans with smoky, charred skins and a beautifully balanced sweet, savoury and spicy glaze.
These Thai-style mussels are a quick, aromatic dish cooked in a fragrant coconut sauce with lemongrass, galangal and herbs. The rich, creamy broth is balanced with fish sauce and palm sugar, creating a perfect harmony of sweet, savoury and fresh flavours.
Discover the incredible flavours of Yunnan cuisine with acclaimed food writer Fuchsia Dunlop as she shares a quick and delicious beef stir fry from her latest cookbook, Five Tastes.
Make the most of your leftovers with this delicious Turkey Biryani dish. Think festive flavours balanced with authentic Asian tastes, all rolled into a classic Indian curry.
This traditional Pad Thai balances the essential Thai flavours of sweet, sour and salty through a simple homemade sauce of palm sugar, tamarind and fish sauce. Stir-fried with prawns, tofu, egg, rice noodles and fresh vegetables, it's a classic street-food favourite.
Crispy Lattice Bottom Dumplings
Amazing Duck & Hoisin Gyoza combine crispy duck breast with sweet hoisin sauce and classic dumpling technique to create the ultimate pan-fried dumpling. This Amazing Duck & Hoisin Gyoza recipe uses pre-cooked crispy duck, finely chopped and marinated with oyster sauce, sweet chilli and sesame oil for a rich, juicy filling.
Finished with a signature crispy lattice base, these gyoza are pan fried until golden, then steamed to cook the pastry through before forming a delicate, crackling dumpling skirt. The result is crisp underneath, tender on top and packed with savoury duck flavour.
Beef Rendang is one of Indonesia’s most iconic slow-cooked dishes, built around a deeply aromatic curry paste, toasted coconut and rich coconut milk. Unlike many curries, the paste isn’t fried first. Instead, the beef slowly simmers until the coconut milk reduces and splits, releasing its oil to naturally fry and caramelise everything at the end. This is a dish that rewards patience with incredible depth of flavour.
Sweet and Sour Pork Ribs are a rich, sticky dish where a whole rack of pork is marinated in a blend of soy, hoisin, honey and black rice vinegar, then slow roasted until tender. The ribs are finished at high heat with a reduced glaze, creating a beautifully caramelised, glossy coating with a balance of sweetness and tang.
