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Fire and Spice Baste

Recipe by Alan Coxon
Honey and Ginger Baste

Recipe by Alan Coxon
Simple Barbecue Prawns

Recipe by Nancy Lamb
Currant Ketchup Baste

Recipe by Alan Coxon
Oriental Citrus Kebabs

Recipe by Antony Worrall Thompson
Daal

Recipe by Merrilees Parker
Spicy halibut with sweet potato rice

Recipe by Ed Baines
Chairman Mao’s red pork with black beans and noodles

Recipe by Ed Baines
Chicken curry

Recipe by Antony Worrall Thompson
Seared tuna with wasabi and soy sauce

Recipe by Aldo Zilli
Thai poached salmon with pak choi and shiitake mushrooms

Recipe by Jean-Christophe Novelli
Mussels in a Thai coconut and ginger broth

Recipe by Jean-Christophe Novelli
Monkfish curry with mini scented flat-breads

Recipe by Merrilees Parker
Steamed Cod with Coconut Rice

Recipe by Ed Baines
Steamed Large Scallops with Yellow Curry Broth and Red Rice

Recipe by Paul Bloxham
Lamb Jalfrezi

Recipe by Brian Turner
Carrot and ginger soup

Recipe by Merrilees Parker
Thai scallop, prawn and mussel soup

Recipe by Brian Turner
Thai duck with egg fried rice

Recipe by Antony Worrall Thompson
Duck breast with honey and spices

Recipe by John Burton-Race
Chicken Korma

Recipe by Manju Malhi
Braised blackened cod with Asian salad

Recipe by Antony Worrall Thompson
Spiced Japanese salmon

Recipe by John Burton-Race
Poached plums with ginger cream

Recipe by John Burton-Race
Ma Po Tofu

Recipe by Kylie Kwong from Kylie Kwong My China
Chicken Braised with Soy Sauce and Shao Hsing Wine

Recipe by Kylie Kwong from Kylie Kwong My China
Stir-Fried Razor Clams with Black Bean and Chilli Sauce

Recipe by Kylie Kwong from Kylie Kwong My China
Mrs Xu's Prawns with Longjing Tea

Recipe by Kylie Kwong from Kylie Kwong My China
Kung Po Chicken

Recipe by Kylie Kwong from Kylie Kwong My China
Steamed Prawns with Soy, Ginger and Chilli Dipping Sauce

Recipe by Kylie Kwong from Kylie Kwong My China
Caramelised Potatoes

Recipe by Kylie Kwong from Kylie Kwong My China
Smoky Hot Chicken Stir-Fried with Dried Red Chillies and Green Garlic Chives

Recipe by Kylie Kwong from Kylie Kwong My China

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