Recipe collections

Bang bang chicken made the authentic way is poached, shredded chicken served with crunchy vegetables and a mind-blowing peanut butter sauce.

Beef and asparagus stir fry with beef so tender you won’t believe it’s a cheaper cut. There’s a secret to a successful beef stir fry and you’d never guess what it is.

Beef and shiitake mushroom fried rice is the best dish you can make with the smallest piece of beef fillet or sirloin. Make sure you use fridge cold rice for any fried rice dish.

Vietnamese cabbage and prawn salad with nuoc mam dressing, layered on baked brown rice. The best salad bowls are a/ Asian and b/ contain cabbage.

Chicken chow mein takeaway style with crispy noodles: 'chow mein' means 'fried noodles'. With stir fried chicken and a salty touch of smoked ham, it's actually much better than takeaway.

Crispy ginger beef noodle stir fry with pickled radish is Tom Kerridge’s take on a takeaway-style ginger beef and it’s amazing. Skip noodles for a low carb version.

Crispy fried minced pork with noodles or called 'ants climbing a tree' in Sichuan cuisine. Traditionally glass vermicelli, my recipe is for egg noodles, so the poor ants have more traction!

Curried mussels with saffron and ginger, steamed in light creamy sauce. No, I still don’t like curries. One of the very few dishes that revolt me, out there with mushy peas, kale, barley and any veiny, tendony, gelatinous meat.

Chinese five spice duck breast with perfectly rendered fat seared in a pan, atop aubergines and mushrooms stir fried with oyster sauce, is the kind of brilliant recipe that is quick and easy but very impressive.

Five spice shrimp with greens and crispy noodles. This is different to your usual stir fry: it’s a warm stir fried salad. The crispy noodles are totally optional: you can do soft noodles or no noodles.

Kung pao chicken made at home, with the spiciness from chilies and Sichuan peppercorns. Dried chilies and Sichuan peppers are my favourite heat explosion; make sure you stand back when they land in the hot wok.

Prawn fried rice spiced with cinnamon and star anise; light, healthy and extremely satisfying. The secret of good fried rice is fridge cold rice – and not much stirring.

Raw broccoli salad with fragrant Asian dressing. NY Times inspired salad of fresh raw broccoli marinated in garlic and sesame dressing.

Savour the flavour of sautéed chard! Discover a tantalizing recipe that brings out the best of this versatile leafy green. It’s not all about spinach or kale, you know.

Scallops and asparagus stir fry. Use frozen queen scallops for this dish, they will come into their own anyway against the background of perfectly cooked aubergines and asparagus.

Takeaway-style sesame noodles with spring onions and beans, served with chopped peanuts and cucumbers. These are plain, vegetarian, sesame flavoured, takeaway-style noodles with peanuts, cucumber and beans.

Chinese smashed cucumber salad with chilli, garlic and sesame oil. Cucumbers, the skinniest member of the gourd family of portly melons, squashes, pumpkins and marrows is technically not a vegetable but fruit.

Smoked fish and rice salad bowl with Arbroath smokie and Vietnamese dressing. Arbroath smokie is a whole small haddock fish, dry salted in tubs and smoked over smoking pits.

Spiced monkfish tail chunks in lightly curried sauce is a dish ready in 5 minutes. Don't forget to sprinkle monkfish chunks with salt for at least half an hour, to draw moisture out.

Spicy stir fried asparagus, cooked in a wok with chillies, ginger and garlic, is a great starter or a side dish bursting with Asian flavours.

Steamed whole sea bass asian style, with coriander and spring onions. Wok’s shape makes it possible to simply prop up a plate against the sides so it’s beautifully suspended over the water, no rack or even steaming basket needed.

Stir-fried cucumbers Asian style, with ginger, garlic and a pinch of chilli. Spicy but also refreshing which is logical as cukes are 96% water.

Stir fried ginger vegetables: a mixed vegetable stir-fry with ginger and sesame. This healthy Chinese vegetable stir fry is a side dish or a vegetarian main when served over rice or noodles.

Salmon stir fried with ginger, lemon and palm sugar served with green veg. I was a bit worried that my nice bit of salmon I had my mind set on this time would disintegrate. So I had to watch that bit of the documentary again. How did they do it? Below's how – just leave it alone for a while, then turn and that’s it.

Sweet and sour duck stir fry with pineapple and red peppers topped with duck scratchings. Skinless duck breast is used in the stir fry and the skin makes crispy topping.

Thai beef salad made with finely sliced seared bavette steak, aka flank or skirt steak. Perfectly flavoursome beef on a bed of crunchy vegetables, with classic Thai dressing makes a delightful dish.

Thai style fish cakes with spicy cucumber dip. My original idea of fish cakes with Thai style flavours – cause I wouldn’t dream of calling my production authentic – was appealing.

Thai tom yum soup with rice vermicelli noodles and fresh clams. I’ve concocted the recipe from an extensive search through various, more and less authentic-looking sources.

Pasta potstickers, pan fried then steamed tortellini or cappelletti, make a shop-bought filled pasta into a special dish of Asian style crispy dumplings with pancetta.

Velvet fish and asparagus stir fry with garlic and ginger sauce. Velveting, or marinating the fish in egg white, wine and corn flour keeps it wonderfully juicy in this unusual Chinese dish.