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

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Alongside running a successful business, Jeremy is also a regular chef on Channel 4's Sunday Brunch, has published two of his own cookbooks and has his own School of Wok cooking range. This incredible dish is a traditional Hong Kong breakfast, from Jeremy's second cookbook: Hong Kong Diner! I wanted to go and do stuff and play – I also wanted to eat fish fingers and all the stuff my friends were eating at home. Joining Chinese chef Jeremy Pang on a culinary journey as he aims to inspire a nation of enthusiastic and adventurous home cooks to try more Chinese and Asian recipes themselves, and he's on a mission to prove that delicious Asian food shouldn't just be from the local takeaway.

Our hands-on cooking classes are here to help you learn a new skill and have a lot of fun whilst doing so. He’s on a mission to prove delicious Asian food shouldn’t just be from your local take away… it’s really not as complicated you think! In 2009, Jeremy decided to follow in his family's footsteps and opened the School of Wok in London - a mobile cookery school which specialises in teaching Eastern cuisine to students. 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.

In this episode, Jeremy shows us how to make Enoki mushroom beef wraps, deliciously crunchy corn fritters, spicy and tangy pickled chilli sauce and the showstopping crispy pork belly rolls! Wir haben schon einige Rezepte aus dem Kochbuch nachgekocht und es war jedes Mal ein geschmackliches Erlebnis.

He then takes a trip to historic Hastings to meet local fisherman Stuart and enjoys a masterclass in filleting as he cooks up the catch of the day right on the beach. Pang cooks up one dish while he’s on the road, inspired by the produce he’s been introduced to, and then back in his own kitchen, a range of Asian dishes that cover almost every occasion: family feasts, comfort cooking, restaurant classics. The Sun", "Sun", "Sun Online" are registered trademarks or trade names of News Group Newspapers Limited.

Also in this episode, lemongrass pork chops, a dish Pang picked up in Vietnamese markets, and chocolate chip cookies with a secret ingredient to make them extra special: sweet soy sauce. From starters to desserts, Jeremy’s globe-spanning recipes are easy to recreate and ideal for any time of day. Pang’s final two dishes are tea-smoked duck and pancakes, and to finish the show, Macanese egg tarts, are the perfect accompaniment for a cup of tea.

I particularly like the recipes that contain meat or fish, plus vegetables all cooked in the wok together (saves messing about with side dishes).

Sponsoring this mouth-watering primetime ITV series provides the brand with the opportunity to engage with its target audience and fans of Jeremy Pang, inspiring them to cook with its authentic sauces. He gets things going with BBQ chicken wings with spicy slaw, and drunken prawns, while Joe Swash cooks up Malaysian fried rice. Jeremy will be teaching Joe how to create a new Asian dish each week, helping him on his journey to become a skilled wok master. I’m constantly multitasking – I get to the end of the day and I don’t know what’s happened, I sometimes can’t tell you what I’ve done in a day.