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1 week ago | 
bbc.co.uk | Ching-He Huang |Matt Tebbutt |Gurdeep Loyal
Matt Tebbutt is joined by chefs Gurdeep Loyal and Ching-He Huang. Special guest Aisling Bea tastes all the dishes and hopes to end the morning with her food heaven. Wine expert Helen McGinn is on hand with the perfect drink to pair with each dish and to talk through English Wine Week. We also delve into the BBC archives for clips of some favourite food programmes.
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Mar 11, 2025 | 
bbc.co.uk | Ching-He Huang |Deborah Reddihough |Justine Pattison |Lucy Parker
Mary Berry bashes the steak for her beef stir-fry before cooking to tenderise it and then fries it as a piece (rather than in strips) for a more succulent flavour.
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Jan 6, 2025 | 
bbc.co.uk | Gaz Oakley |Danny Barnett |Ching-He Huang |Lucy Parker
Trying to eat more vegetarian meals? Tofu is a great place to start, try it with Asian or Mediterranean flavours or in a zesty vegan cheesecake.
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Nov 27, 2024 | 
bbc.co.uk | Annie Rigg |Emerald Lewis |Ching-He Huang |Philippa Davis
The roast peanut chicken traybake is the perfect base for a delicious noodle soup – take half of the traybake and make something totally different.
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Nov 14, 2024 | 
bbc.co.uk | Ching-He Huang |Justine Pattison |Rachel Phipps |Tom Kerridge
If you need dinner ready in 30 minutes these are the perfect recipes. From stir-fries to pasta, there's something for everyone.
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Sep 14, 2024 | 
bbc.co.uk | Matt Tebbutt |Ching-He Huang |Rick Stein
Matt Tebbutt is joined by chefs Rick Stein and Ching-He Huang, and by special guest Richard Ayoade. Drinks expert Olly Smith picks the wines to go with the studio dishes. There are also great moments from the BBC food archive including clips from Rick Stein, the Hairy Bikers, Nigella Lawson and Marcus Wareing.
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Sep 13, 2024 | 
bbc.co.uk | Ching-He Huang
To make the tender chicken, place the chicken in a large pot and cover with 4.5 litres/8 pints of water, or enough to cover the chicken. Bring to the boil then turn down to a simmer and cook for 20–25 minutes. If you want a clean chicken broth, use a slotted spoon to remove any scum that floats to the surface during this time. Transfer everything to a rice cooker or slow cooker.
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Sep 11, 2024 | 
telegraph.co.uk | Ching-He Huang
Use good-quality soy sauce for this Credit: Andy Sewell Use a good-quality soy sauce for this. I like to use both Lee Kum Kee’s Premium Light and Double Deluxe soy sauces; the latter has a full-bodied yet mellow umami flavour, which brings out the sweetness of the meat.
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Apr 29, 2024 | 
bbc.co.uk | Rachel Phipps |Eggcellent recipes |Fiona Hunter |Ching-He Huang
Heat half the oil in a wok or large frying pan over a high heat until it just starts to smoke. Add the egg and quickly stir-fry until just under-cooked. Remove from the wok and set aside. Heat the rest of the oil in the wok and add the spring onions and frozen peas. Stir-fry until the peas have defrosted. Squeeze the rice pouch a few times to break up the rice, then add the rice to the pan with the roast chicken. Stir-fry until the rice has started to crisp a little and the chicken is hot through.
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Apr 27, 2024 | 
bbc.co.uk | Andrew Wong |Ching-He Huang
Place the beef in a bowl then add all the ingredients apart from the oil and mix well. Cover and leave to marinate in the fridge for 3–4 hours. Bring up to room temperature, then place a wok over a high heat and add the vegetable oil. Stir-fry the beef for 2–3 minutes until cooked through then transfer to a plate and set aside.
