We inherited a plum tree from the allotment. (Also an apple tree but that will be another story) I was faced with a tree full of plums, I mean… hundreds of them. I even made a fruit picker myself based on the childhood memory of…

It’s giveaway time! With Great British Bake Off on telly every Tuesday, I think the sale of bakeware must be going through the roof. So if you’re inspired to create your very own patisserie treats, you will not be disappointed at the Cake & Bake…

Weekends seem to be the time to be cooking leisurely, trying out recipes that could take hours to cook up for a lot of people. However I find myself rushing around even more than weekdays during weekend, simply because we tend to go out a…

Date: 26th July 2013 (Friday) Time: 8 – 9:30 pm Venue: My kitchen in Northampton! Contact me for address. Cats’ ears noodles, one of the many types of Chinese noodles, is easy to make and incredibly versatile. In this 1.5 hours workshop we’ll make the…

One of the most popular questions I’ve been asked during my cooking workshops is “Can you recommend a good wok / pan for Chinese cooking?” To that question, my answer is, ALWAYS get a heavy cast iron wok and get a good quality non stick…

A fool-proof step-by-step recipe for chocolate fondants flavoured with orange zest and ginger.

Date: 23rdd August 2013 (Friday) Time: 8 – 9:30 pm Venue: My kitchen in Northampton! Contact me for address. Shaobing is a type of Chinese flatbread, it’s easy to make and very versatile as you can fill it with a variety of fillings. It’s staple…

This very arrogantly named pudding was one of the Bake Off’s many demanding challenges. I have made it once before, in my early cooking days. Back in the days when I regard a chilli con carne is my killer recipe, and most of the time…

Quite some time ago I bought a bag of rice flour for a recipe and it’s been sitting in my cupboard since. Today I finally found the spare time to think about a use for it. Rice cakes! Now the word “cake” in Chinese cuisine…

Duck is my favourite type of poultry as they have the most intense flavour you can expect from a bird. I couldn’t eat it everyday, of course, but once in a while it is a very special treat indeed. You can easily get duck legs…