Chinatown Kitchen

I wrote a book! If you follow me on Instagram or subscribe to my Facebook page you'd have gotten the news early; truth is, I was waiting for the snazzy artwork to reveal here, and it's finally ready. 

'Chinatown Kitchen' is about how to use Asian ingredients - when do you use egg noodles over rice noodles? Is chilli bean paste the same as gochujang? What do you do with miso? There's Thai, Japanese, Vietnamese, Korean and Chinese recipes in there, plus a few modern takes on how to use the ingredients - like toasted kimchi and cheese sandwiches, and udon carbonara. 

If you're a London dweller, you can sample them here, at a supper club I'm cooking at - link is here. (Edit - SOLD OUT, hooray! We've added a new date, Thurs 16th - buy tickets here.)

The book is out 2nd April - you can pre-order it here, or the handy Amazon link on the left there if it takes your fancy. Sneak peaks will follow if you haven't made your mind up. 

I'd love to know what you think!