‘King of woks’ Jeremy Pang’s latest cookbook shows you how to get to grips with the secrets of Chinese home cooking – from stir-frying and deep-frying to steaming, braising and poaching

PREP TIME: 10 MINS CALS: 507 FAT: 27G SAT FAT: 5G CARBS: 38G SERVES 2 Tinned tuna is a simple and affordable source of protein, and the dressing gives it so much flavour. YOU WILL NEED 250g pack ready

Emerging LA restaurant kingpin Charbel Hayek’s recipe for strength and consistency

Make this spicy, warming comfort food using pork belly and mature kimchi for maximum flavour. SERVES 2 PREP 20 mins COOK 25 mins EASY 400g mature kimchi1 tbsp vegetable oil¼ small onion, finely sliced

Vegetables take centre stage in these punchy, palate-awakening recipes from plant-powered restaurant Bubala

Need midweek meal inspiration? These recipes have a little something for everyone, and are ready in 60 minutes or less