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Chongqing Chilli Chicken is one of Sichuan’s most iconic dishes. Crispy diced chicken is double fried, then flash tossed with toasted Sichuan peppercorns, garlic, ginger and a mountain of dried chillies. The result is a bold, numbing, sweet-salty heat where the chicken is almost hidden amongst the chillies — exactly how it should be.
Warming Vietnamese Beef Stew is a deeply aromatic slow cooked dish packed with lemongrass, garlic, shallots and warming spices, gently simmered until the beef becomes melt in the mouth tender. This Warming Vietnamese Beef Stew recipe builds flavour from a fresh pounded paste, sears secondary cuts of beef for richness, then slowly braises with tomato and stock for hours until naturally thickened.
Known in Vietnam as a comforting cold weather stew, this dish reflects both French and Chinese influence, with five spice, star anise and cinnamon creating a beautifully fragrant broth. The key is slow cooking to allow the paste and spices to fully infuse the beef.
Inspired by a visit to the UK's only wasabi farm, this simple Japanese-style rice bowl celebrates the delicate flavour of fresh wasabi. Warm Japanese rice is topped with sashimi-grade salmon, lightly cured yuzu prawns, toasted sesame seeds and shredded nori, then finished with freshly grated wasabi just before serving. With so few ingredients, the quality of each one really shines.
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 Restaurant-Style Aubergine with Garlic Sauce features tender, melt-in-the-mouth Chinese aubergines braised in a rich savoury garlic sauce. By pan-frying instead of deep-frying, you achieve the same silky texture with far less oil, making it perfect for home cooking.
This Honey Glazed Miso Salmon is a beautifully balanced dish where rich salmon fillets are pan-seared until crispy, then finished with a sweet and savoury miso glaze. The combination of honey, sake and soy creates a glossy caramelised coating while keeping the fish tender and slightly pink inside.
This Indian Chicken Kathi Roll features flaky, buttery paratha wrapped around spicy roasted yoghurt-marinated chicken with crisp red onion, fresh coriander and chilli, finished with a cooling mint and coriander yoghurt sauce. Inspired by the famous Indian street food, it's a flavour-packed handheld meal that's perfect for lunch or dinner.
This Hong Kong Leftover Stir-Fry (Mei Chum Siu Chow) is a classic dai pai dong dish that transforms leftover ingredients into a flavour-packed meal. The secret lies in preserved mustard greens and dried shrimp, which infuse the wok with deep umami before your choice of protein and vegetables are quickly stir-fried in a rich savoury sauce. It's a versatile recipe that works with almost any leftovers you have to hand.
