Fuchsia Dunlop – The expert on Chinese food prepares a feast from her latest cookbook, shows us her prized kitchen objects (including a watchful food god) and reveals an unexpected food aversion
Steamed Chopped Pork with Salted Fish – “I’m doing a really simple supper dish. This recipe uses a quite strong tasting, slightly pungent salted fish called xiang, though you can make it with Vietnamese salted mackerel. The
Green Pak Choy with Dried Shrimps – “One thing I love about Chinese food is the vegetables. You really don’t have a Chinese meal without some kind of healthy, fresh green. This I’m going to cook with
Stir-Fried Potato Slivers with Spring Onion – “A Shaoxing rickshaw driver once told me he had subsisted mainly on potatoes during his rural childhood because his family was so extremely poor. “Tian a! (Heavens!)” he said when
Fuchsia Dunlop’s London Address Book – The expert on Chinese food on a home-from-home Turkish canteen, her favourite Chinese restaurant in London and a chaotic gem of a street market
Inside Fuchsia Dunlop’s Kitchen – The food writer shows us her kitchen god, recommends a favourite brand of tea and pulls out a cookbook she’s cherished since childhood