• Pork spare ribs with star anise

    Ingredients 500g pork spare ribs 15000g cooking oil for deep frying 5g sliced ginger 10g spring onion cut into sections 3g salt 1006 sugar 30g red wine vinegar 15g Chinese rice wine 5g roasted sesame seeds 5g sesame oil 300g water 3 star anise Method • Chop ribs into bit sized pieces approximately 5cm long. • Wash and add to the salt, ginger, spring onion, wine, vinegar and water. • Steam in a bamboo steamer for 60 minutes until they begin to feel tender. • Drain and deep fry until golden brown. • Heat oil in a wok, add sugar and stir fry until it browns. • Add ribs, water salt, wine and simmer until the sauce

  • Aromatic crispy duck pancakes

    Ingredients 4 duck legs 4 teaspoons salt 6 star anise 1 tablespoon Sichuan pepper corns 1 teaspoon cloves 2 cinnamon sticks 4 spring onions 4 pieces of ginger 6 tablespoons of Shaoshing wine 500ml chicken stock Half a cucumber cut into match sized strips Half a spring oinion, white parts only cut into fine matchstick sizes Method • Run a knife around the bottom of each duck leg to allow for shrinkage during cooking. • Dust lightly with salt and spices and then lie flat in tray. Repeat the process for all the remaining duck legs. Refrigerate for 6 hours. • Dust off the excess salt but keep the spices. • Place all the ingredients in

  • Soy chilli and balsamic soy steak marinades

    Serves:4 Ingredients 4 tablespoons Kikkoman soy sauce 4 tablespoons olive oil 3 tablespoons Worcestershire sauce ½ - 1 teaspoon red chilli paste 1 clove garlic, peeled and crushed Method • Pour the ingredients into a large bowl and whisk together. Pour over steaks and leave to marinate for at least 30 minutes, or overnight if possible. Drain the steaks, reserving the marinade and cook on a hot griddle for 2-3 minutes on each side, or until cooked to your liking. • Transfer the steaks to a plate to rest then pour the remaining marinade into the pan to deglaze. Let the mixture bubble away for a minute or

  • Chilli beef and mushroom stir-fry

    Serves: 4 Ingredients 350g (12oz) rump or sirloin steak 3 tablespoons Kikkoman soy sauce Juice of 1 lime 1 tablespoon sesame oil or 1 tsp toasted sesame oil 1 red chilli, deseeded and very finely chopped 2 tablespoons sunflower oil 200g (7oz) mushrooms, sliced or left whole if small 125g (4 1/2oz) tenderstem broccoli 2 heads of baby pak choi, shredded 75g (3oz) bean sprouts Method • Trim any fat from the steak and cut the meat into thin strips. In a shallow dish, mix together the soy sauce, lime juice, sesame oil and chilli, add the steak and turn the strips over until they are well coated. • Cover the dish with

  • Sichuan aubergine with Hakka rice

    Ingredients 2 aubergines 100ml chicken stock 3 teaspoons chilli bean sauce 2 tablespoons dark soy 2 tablespoons balsamic vinegar 2 tablespoons of xiaoxing rice wine (sherry) 3 teaspoons sugar 3 cloves crushed garlic 1 tablespoon grated ginger 1/2 teaspoons Sichuan pepper (ground) 4 tablespoons veg oil Salt and pepper 2 pouches rice 4-6 spring onions finely sliced Method • Mix chilli bean paste, soy sauce, vinegar, rice wine, sugar and chicken stock. • Heat oil and fry aubergines for 7 mins • Add ginger and garlic and cook for 2 mins • Add sauce and cook for 5 mins • Scatter with spring onions, season and serve spooned over the Tilda Humara Mushroom Hakka

  • Hot and sour Pink Lady apple and prawn stir-fry

    Fiery from the chilli, sour from the tangy tamarind and naturally sweet from the delicious Pink Lady apples. This meal in minutes will excite your taste buds and soon get you coming back for more. Try and choose stir fry vegetables that have lots of different colours and flavours. Serves: 4 Preparation time: 5 minutes Cooking time: 15 minutes Ingredients 100g dried egg noodles 100g Tenderstem® broccoli 2 tbsp groundnut oil 1 Pink Lady apple, cored and sliced into strips 200g raw peeled king prawns 3 tsp tamarind paste 1 red chilli, finely sliced 1 x 260g pack stir fry vegetables 2 tbsp soy sauce 1 tbsp sesame oil ½ tsp Thai fish sauce Method Cook

  • Tenderstem Broccoli, cashew and tofu stir fry

    Serves: 4 Cooking and preparation time: 10 minutes Ingredients 250g (9oz) firm tofu, cut into 2cm (3/4 in) diced 1 red onion, roughly chopped 1 garlic clove, finely sliced 5cm (2in) fresh root ginger, peeled and finely chopped ¼ hot red chilli (ideally Scotch Bonnet), deseeded and finely chopped Juice of 2 limes 2tbsp soy sauce 1 tbsp sunflower oil 200g pack of Tenderstem broccoli cut into 2cm (3/4in) diagonal slices 100g cashew nuts Salt and pepper to taste Fresh coriander leaves to garnish Method Mix the onion, garlic, ginger, chilli, lime juice and soy sauce in a medium sized, non-reactive container. Add the tofu and gently stir to cover with the marinade; don’t be too