Jeremy Pang's Asian Kitchen

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.

The chef demonstrates recipes for comfort food, starting with a childhood favourite of Guangxi steamed chicken topped with chives and finishing with an apple sesame loaf cake, perfect with an afternoon cup of tea. In the classroom, Joe Swash makes char sui puffs, which is flaky puff pastry filled with pork.