‘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

As fascism hovers, austerity holds its nerve and access to basic resources divides the ‘haves’ from the ‘have nots’, these are not the politest of times. Perhaps it was inevitable that something so po

THE CHEF AND RESTAURATEUR ABBY LEE RETURNS TO MALAYSIA AFTER UNDERGOING CANCER TREATMENT THAT AFFECTED ALL PARTS OF HER LIFE, INCLUDING THE THING SHE VALUED MOST: HER TASTE BUDS

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

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