Bread pudding with a twist: brioche or sweet Cantonese style bread with ginger egg custard for an extra kick! An easy, suitably naughty feeling Christmassy dessert guaranteed to satisfy. Serve as is or dress it up with a little fruity jam or lashings of extra custard!
This plum and tamarind chutney plays on some classic Cantonese flavours and pairs incredibly with with hearty vegetable or poultry dishes. Make extra – it lives in the fridge for 2 weeks and is a great addition to a stir-fry!
Goodbye mushy grossness and hello hoisin! These sprouts are enough to convert any hater. No boiling, no overcooking, just freshness and flavour. A perfect side-dish and the final element of our Holy Trinity of Christmas veg.
The first two elements of the Holy Trinity of Christmas Veggies: potatoes and carrots, with a twist. ‘Not your Grandma’s’ roasted Sriracha Hasselbacks and soy glazed carrots.
This simple side dish comes with a delicious marriage of two classics: stuffing and laab, a beautiful dish from Laos, mixing succulent mince with zingy fresh Thai basil. Another winning feature? The recipe is gluten-free with one simple switch!