Chinese & Asian Fusion Recipes for British Home Cooks
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.
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.
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.
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.
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.
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.