Char Siu Pork With Noodles

Recipe1 onion, finely chopped 1 stick celery, finely chopped 1 clove garlic, minced 50g butter 1 medium potato, peeled and diced 1 litre chicken or vegetable stock 1 head broccoliHeat the butter in a saucepan and add the onion, celery and garlic. Add a lid and cook on gentle heat ... Show More

RecipeApple sponge puddings with clotted cream 125g soft butter + extra for greasing 50g castor sugar 1 large egg 125g self raising flour 100ml apple juice 2 red eating apples 2 dessertspoons Demerara sugar Butter 4 individual pudding moulds or ramekins and line the bottom with a ... Show More

RecipeChocolate cracknell 150g golden syrup 75g butter chopped 30g cocoa powder 100g chopped dark chocolate 150g cornflakes Line a cake tin with parchment paper. Place the syrup, butter and cocoa in a saucepan over medium heat and cook until butter is melted and the mixture is sm ... Show More

Pears make the perfect partner to pork. Add some ginger for sweetness and spice and serve with lentils for a satisfying autumn meal. Plus Allegra gives her tips on how to cook the perfect pork chop. 

They both love to cook, but they don't love cooking together. This Valentine's Day, we help Serena and her boyfriend navigate the kitchen as a team.Recipes featured in this episode: From Rachel, Vada Pav with Dry Coconut-Garlic Chutney, Masala Fried Chicken  and from Chris, Fresh ... Show More

In 1982, after a two-year global search, the BBC auditioned Ken Hom to be the star of a new Chinese cookery TV series.In the show, called Ken Hom's Chinese Cookery, he introduced viewers to dishes like dim sum and spicy braised aubergine. He also gave advice on choosing and using ... Show More

Our first ever cooking episode making Parmesan crusted pork chops, smothered green beans and churro cheesecake 

Dumplings feature prominently in cuisines around the world. Some, like the Ghanaian kenkey, or the Irish dumpling, are balls of dough. But in many countries they’re filled with other ingredients. From the Russian pelmeni, to the Japanese gyoza, for centuries we’ve been putting me ... Show More