Talking hong kong cuisine with jeremy pang

If there’s anyone more obsessed with growing, cooking, eating and writing about food than Mark, we’re yet to find them. His books, such as Sour (2019), have won awards, so he knows a goodie when he se

My favourite dish is fried chicken. I know it’s a bit of a stereotype, but I love it. If it’s fried well and it’s got a lot of flavour to it, it’s great. You can eat it with anything really. Growing u

Tuck into these marvellous morsels from Yorkshire

Prawns require minimal marinading because they take on flavour so readily, are quick to cook and taste incredible – especially when grilled in their shells. I’ve used canned pineapple here for ease an

LEISURE

Q Congratulations on 20 years of the Hand & Flowers! How was the anniversary party? A Thank you! It’s been a crazy 20 years, but it’s been brilliant. It’s gone quickly but, when I look back, so much h