Prawn cheung fun is a dim sum staple of silky rice noodles wrapped around plump, juicy prawns (shrimp). This recipe gives you the cheat’s way to make these delicious rolls, perfect for re-creating that authentic dim sum experience at home.

Pork and prawn wontons are a classic Chinese dish, combining juicy pork and succulent prawns wrapped in delicate wonton skins. Whether served in soup or fried until crispy, these flavourful bites are a comforting favourite.

This easy recipe for air-fryer roast pork belly gives you perfectly crispy skin and juicy, tender meat with minimal effort. It’s a simple, fuss-free way to enjoy delicious roast pork that’s just like the one at Asian bbq shops.

On the menu since Al Brown opened doors at Depot in 2011, Sugar Pie epitomises the knack Al has for creating signature dishes with just a handful of great ingredients. Here a perfect crust is filled with eggs, brown sugar and cream. Al was introduced to this dessert in…”

"This soufflé debuted in our first winter in 2006. It was immediately obvious that this dish could never leave the menu, our guests never tire of it! The two baking stages each fill the dining room with an intoxicating aroma. This impressive-looking…”

“Our charred broccoli has been a fan fave on the menu from day one, and rightfully so! The smoky char, the crunch of the green broccoli and the almonds, and flavour of the garlic all come together to make a nutritious and delicious dish. Everyone who’s tried to recreate this recipe at home…”

“Our lamb chops have become a signature dish at Cassia. We have guests who come in each week to just have their Cassia lamb chop fix. This recipe uses a key spice blend called chapli kebab masala, which was introduced to the north of India by the Mughal kings. The spiced cream is inspired by Goan cuisine, which is in turn influenced by Anglo-Portugese flavours…”

This recipe was an essential part of my growing up and has been handed down through generations, so I really felt that it was essential to include it. Brawn was considered a real treat when my mother made it after my father killed a pig. Traditionally we had it sliced on toast with Worcestershire sauce for breakfast…

Growing up in Korea, fried chicken was a special meal that we didn’t get to have often. Back then we had two choices — plain or gochujang — but these days, there are fried chicken shops all across Korea, doing their own flavours and styles. Fried chicken can seem incredibly simple, but in fact it’s quite complex…

Pork was such a treat for our family when we were young, as we grew up on a sheep farm and were more used to lamb and mutton. Pickled pork was especially beloved and would always feature on our Christmas table, so I’ve always been fond of the flavour…

A very pretty and slightly more sophisticated play on a classic. Make ahead, which I love to do when entertaining, because it’s one less thing to do on the day. TIP - can be made up to 2 days in advance…