‘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

SERVES 4 PREP 10 mins COOK 25 mins EASY V 50ml low-salt soy sauce½ tbsp sesame oil2 tsp agave syrup½-1 tsp chilli flakes1 tsp cornflour280g firm tofu, cut into cubes1½ tbsp vegetable oil2 carrots, thi

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

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

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

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