Chinese & Asian Fusion Recipes for British Home Cooks
Your brand-new wok looks like it's been left out in the rain — and that's normal. Here's how to season it on a British hob, clean it without drama, and rescue it from a fried rice catastrophe.
We blind-tasted every frozen bao, gyoza and spring roll we could find, from Lidl's bargain bins to Waitrose's polished shelves. One supermarket own-brand genuinely tastes homemade after a quick steam — and one left us scraping ours into the food waste caddy.
Forget the gadget aisle. These five cheap, cheerful tools — from a bamboo steamer to a proper cleaver — will quietly upgrade your Chinese cooking more than any £200 multicooker. Here's what to buy, where to find it in the UK, and what to leave on the shelf.
Is your local Chinese hanging ducks fresh daily, or nuking yesterday's in the microwave? Armed with this cheeky scoring card, we spent a month auditing roast duck across the North West. Here's how to tell the real deal from a sad, steamed impostor.
No BBQ, no overnight marinade, no pork shoulder hunt — just a jar of hoisin, a hot grill and about 45 minutes between getting home and eating properly glossy, lacquered char siu. Here's the shortcut method we actually use on a weeknight.
Your local Asian supermarket is the most underrated aisle in British cooking. We spent a month splashing six cheap condiments on roasts, beans on toast and cheese on toast to find out which ones earn permanent shelf space — and which ones don't.
Chilli oil is just the beginning. We spent a rainy weekend filling our cupboard with homemade chilli crisp, black bean sauce and char siu marinade — and weeknight cooking has never been easier. Here's how to build your own condiment shelf, even in a poky UK kitchen.
From Glasgow's salt-and-chilli obsession to Welsh chip shop-wok hybrids, the British Chinese takeaway is gloriously regional. We drove a lot of miles to prove it. Here are the stops that earned their place on the map.
One afternoon of folding, four weeks of proper dinners. Here's how to run a dumpling, gyoza and spring roll batch session in a normal British kitchen — no fancy kit, no panic, plenty of leftovers.
Singapore chow mein has never been to Singapore, chicken balls are a Victorian import, and crispy shredded beef is a British invention. We decode the UK Chinese takeaway menu — and tell you what to order next time you're feeling brave.
We blind-tasted own-brand soy sauce, oyster sauce, noodles and sesame oil from Tesco, Aldi, Sainsbury's and Lidl to find out which ones deserve wok time. Spoiler: you can build a proper Chinese pantry for under a tenner — no trip to a specialty shop required.
Your frying pan has been coasting. Here's why a £20 carbon steel wok beats it on every hob in Britain — induction included — plus a foolproof seasoning method and a stir-fry learning curve that starts with egg fried rice.