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

‘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

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

LEISURE

The spice paste adds a modern spin to classic roast pork. If you want to keep things traditional, use the same timings and just rub the pork with olive oil and sea salt before roasting. You’ll need to