Recreate classic takeaways at home to celebrate the Chinese New Year festival, from 17 February to 3 March

No need to spend on takeaway – Ching-He Huang shares a feast of Chinese classics to mark the occasion on 17 February

‘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

Satisfy your takeaway cravings in 30 minutes or less with these authentically flavoured dishes

Use chicken instead of prawns, though fry with the onions at the beginning. Ingredients (Serves 2) ◆ 1tbsp vegetable oil ◆ 1 red onion, thinly sliced ◆ 1 small courgette, sliced ◆ 1 small red chilli,

The spice bag is an Irish classic! Chips, crispy chicken, peppers and onions tossed in a chilli spice mix. In essence, it’s a Chinese takeaway salt and pepper dish mashed together with a chippy chicke