This episode of School of Wok on Tour, we went to visit The Watercress Company so learn all about the growing, and harvesting of fresh watercress and cook up a delicious shaking beef salad!
Think golden brown rice and melt-in-the-mouth meat for this Chicken Claypot and Mushroom Rice recipe, all brought together with a simple chilli and garlic sauce.
A vegan ramen recipe from Chef Jeremy Pang, using ramen noodles, fresh pak choi and miso-glazed carrots and tofu to make a vegetarian version of the classic Japanese noodle soup.
Ditch the takeaway and master this signature Chinese restaurant dish at home yourself instead. This simple recipe is easy to follow and packs a punch you just won’t find in most restaurants.
