The chef aims to inspire a nation of enthusiastic and adventurous home cooks to try more Chinese and other Asian recipes, giving actor Joe Swash a masterclass each week. Jeremy kicks things off with a Vietnamese stir-fried dish featuring fragrant turmeric and dill fish, while Joe steps into the kitchen for his first lesson to try his hand at duck spring rolls, a perfect starter or snack.
The chef showcases Asian dishes perfect for family feasts, including Malaysian chicken curry. Joe Swash stops by for another lesson, this time trying his hand at vegan pad Thai.
Jeremy hopes to prove that Asian cooking can be simple and perfect for a midweek meal. He starts with steamed salmon with chilli bean, garlic and ginger oil.
Jeremy is exploring the dishes that everyone has seen on Asian restaurant menus, but he's adding some twists to make them extra special.
Jeremy cooks up some delicious meals suitable for a date night, including pork sando with homemade tonkatsu sauce, and a sticky toffee pudding with a Jeremy Pang twist.
Jeremy introduces a bit of spice to his dishes, even the pudding. He starts with Sichuan chicken before finishing with a beautiful steamed plum pudding.
The chef demonstrates quick and easy recipes, beginning with chilli oil noodles and a side of steamed aubergine with spring onion and garlic dressing. Cookery student Joe Swash is looking to master a recipe that still delivers on flavour, and Jeremy has just the ticket in the form of kung pao chicken.
The chef demonstrates recipes for dishes to impress guests, including barbecue chicken wings with spicy 'slaw, and cinnamon bao doughnuts with a chocolate dipping sauce, while Joe Swash prepares Malaysian fried rice.
The chef demonstrates recipes to feed and please a crowd, starting with delicious steamed bao with black pepper beef short rib filling, and a pandan Swiss roll. Jeremy also teaches his student Joe Swash to make salt and pepper chilli squid with homemade sweet chilli sauce.
Jeremy's dishes this week are all comfort food, starting with a meal from his childhood - Guangxi Steamed Chicken topped with chives.
