Advertisement
  • The Telegraph

    Stuffed aubergines with black bean sauce recipe

    I’ve had this dish lots of times in Chinatown, where the aubergines often come stuffed with minced pork and/or prawns. This version works really well by using the thinner end of the aubergines to make the stuffing.

  • The Telegraph

    Okra with ginger recipe

    I have been a big fan of okra since moving to London more than 40 years ago and checking out the Indian restaurants. A lot of people have had bad experiences with the slimy tinned version served in not-so-good curry houses, but treated in the right way, it has a lovely texture and delicious flavour. In Louisiana they use okra to give a classic gumbo a natural thickening.

  • The Telegraph

    Pea dumpling broth recipe

    This isn’t a classic Chinese or south-east Asian broth but something I created made with seasonal peas such as sugar snaps, mangetouts or even pea shoots. You can use fresh peas for the filling but I find the frozen kind work really well. I use wonton or gyoza wrappers, which I always have to hand in my freezer. I hate wasting things, so the peas and leeks from the stock become the dumpling filling.