Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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I’ve watched this cook on tv a couple of times and found him enthusiastic and his recipes looked easy to prepare and not complicated to make.

His final dish is an indulgent dessert guaranteed to show how much you care: sticky toffee pudding with a Jeremy Pang twist to take it to the next level. From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.

Finally, there are cinnamon bao doughnuts and chocolate dipping sauce using a “cheats” dough that makes it easy to impress even the toughest crowd! Jeremy heads to Wales to meet Kyle and learns about pig farming before making lemongrass pork chops, a dish he picked up in Vietnamese markets. Celebrity Chef Jeremy Pang is starring in the brand-new ITV series ‘ Jeremy Pang’s Asian Kitchen,’ to inspire the nation to cook easy Chinese and Asian style dishes at home.

In each episode, he’ll travel the UK, revelling in its landscape, meeting different food producers and sampling a huge variety of ingredients which he will use to cook up a unique Asian dish. With Singapore’s proximity to other Southeast Asian countries, he was exposed to a variety of cuisines – from Indonesian to Malaysian – many of which are taught at the School of Wok, along with the Chinese food Pang grew up with. Jeremy also fires up the barbecue to cook a feast of barbecue beef and banchan, a spicy feast perfect for sharing, and for dessert there's Jeremy's macha mille pancake stack, with layers of mouth-watering pancakes smothered with cream. Joe Swash is trying a dim sum classic, char sui puffs, flaky puff pastry filled with delicious pork. Jeremy’s aim is to inspire a nation of enthusiastic and adventurous home cooks to try more Chinese and Asian recipes themselves.Watching Jeremy Pang cook feels a bit like standing in the kitchen with a friend who likes to chat about what they are making while they whip up dinner. Jeremy is exploring the dishes everyone has seen on Asian restaurant menus, but he's adding some twists to make them extra special.

Throughout ten episodes, he is travelling around the UK, revealing Britain’s most-recognised landscapes, local producers and local ingredients, before giving them his unique authentic Chinese and Asian-influenced treatment. In addition, the campaign will help drive purchase consideration and sales during the summer period and beyond. Every episode of Asian Kitchen is packed with incredible food, filled with flavour, delicious recipes, useful hints, tips and hacks to make this style of cooking achievable for everyone. In this episode, Pang is exploring the dishes everyone has seen on Asian restaurant menus, but he’s adding some twists to make them extra special. Jeremy Pang's School of Wok is his third cookbook, and it includes a combination of over 80 recipes that can be prepared in minutes.Since then, the School has gone from strength to strength, winning The British Cookery School Awards in 2014, and teaching over 60,000 students the secrets of Asian cuisines. He also has fun with some classic recipes: we’re talking chocolate chip cookies where soy sauce adds extra flavour or bao-inspired doughnuts.

Joe Swash steps into the kitchen for his first lesson and tries his hand at duck spring rolls, a perfect starter or snack. The School of Wok has three main goals: To eat great Asian food, to teach great Asian food, and to laugh whilst doing so. They are also available for the wider hospitality industry via major national and regional wholesalers.But five minutes later, you might get lost in that deep fried, crispy, greasy world, and so you’re likely to stop eating it at some point quite quickly. Jeremy Pang also commented: “These new recipes featured on the show have been created with love, so I’m excited to bring them to a wider audience, along with my tips on how to create authentic tastes. Over the years, Jeremy's expertise in the Chinese food industry has continued to gain him recognition, winning both Rising Young Star and Best Specialist Cookery School at the British Cookery School Awards 2015. Additionally, Joe Swash is shown how to prepare salt and pepper chilli squid using homemade sweet chilli sauce by Jeremy.