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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Simple Chilli Bean, Garlic and Ginger Oil Steamed Salmon

    Simple Chilli Bean, Garlic and Ginger Oil Steamed Fish is a classic Chinese steamed fish dish finished with a sizzling aromatic oil. This Simple Chilli Bean, Garlic and Ginger Oil Steamed Fish recipe is built around fresh ginger, garlic and spring onion combined with fermented chilli bean sauce, then activated with smoking hot oil poured directly over the top.

    Steamed fish is a staple of Cantonese home cooking. The beauty of this dish lies in its simplicity. Eight minutes of steaming keeps the fish tender and flaky, while the hot oil instantly cooks and releases the fragrance of the aromatics without browning them.

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    Garlic Shoots and Mustard Greens

    Super simple and packed with flavour, these mustard greens and garlic shoots stir-fry is a great side dish for any meal.
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    Fly Head' Stir Fry

    A simple and delicious pork and black bean stir fry
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    Delicious Filipino Chicken Adobo

    Delicious Filipino Chicken Adobo is a one-pan classic and widely regarded as the national dish of the Philippines. This Delicious Filipino Chicken Adobo recipe balances salty soy sauce, gentle sweetness and sharp vinegar to create a rich, braised chicken dish with a glossy, reduced sauce perfect for spooning over rice.

    The key to authentic flavour is caramelising the soy and sugar around the chicken before adding water, then introducing vinegar towards the end so it cooks through but still delivers that signature adobo tang.

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    Knife Skills: How to Butterfly & Roll Cut Meat

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    Crispy Aromatic Duck Legs

    Crispy Aromatic Duck is famous for its shatteringly crisp skin, tender shreddable meat and fragrant sweet salty spice. This 5 Steps to Make the Crispiest Duck Ever recipe breaks the process down clearly so you can achieve restaurant quality crispy duck at home using duck legs instead of a whole bird.

    The key to truly Crispy Aromatic Duck is blanching, brining with toasted spices, slow steaming, drying thoroughly and finally deep frying to achieve that signature crisp finish.

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    Ayam Taliwang

    Ayam Taliwang is a fiery Indonesian grilled chicken dish originating from the island of Lombok. Chicken is simmered in a rich spice paste made from chillies, shallots, garlic, shrimp paste and palm sugar, then finished over high heat to develop a smoky char. The result is tender, juicy chicken coated in a bold, spicy sauce with deep umami flavour and a hint of sweetness.

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    Xian Bing

    Xian Bing is a traditional northern Chinese street food often described as a Chinese meat pie or pan fried dumpling pancake. These golden crispy pastries are filled with a juicy minced beef mixture flavoured with ginger, spring onion, oyster sauce and aromatic Sichuan peppercorn. The dough is simple and soft, allowing the filling to remain tender while the outside becomes beautifully crisp in the pan. This Xian Bing recipe focuses on balancing texture with flavour, delivering a crispy golden crust and a rich, savoury filling that bursts with juices when you bite into it.

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    Sweet & Sour Chicken Balls (Takeaway Style)

    These Sweet & Sour Chicken Balls are a British takeaway classic—crispy, airy batter wrapped around juicy chicken, tossed in a glossy sweet and tangy sauce. Light, crunchy and nostalgic.

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    Japanese Chicken and Egg Rice (Oyakodon)

    This Japanese Chicken and Egg Rice, or Oyakodon, is a comforting one-bowl meal featuring tender chicken, softly set eggs and sweet onions simmered in a light dashi broth. Served over steaming Japanese rice, it’s simple, warming and packed with delicate savoury flavour.

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