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

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Joe Swash is trying a dim sum classic, char sui puffs, flaky puff pastry filled with delicious pork. 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. The 103 third parties who use cookies on this service do so for their purposes of displaying and measuring personalized ads, generating audience insights, and developing and improving products. 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.

He will visit different food producers across the UK to learn more about what they produce, before turning them into ingredients for a delicious Asian dish.

Joe Swash steps into the kitchen for his first lesson and tries his hand at duck spring rolls, a perfect starter or snack. Infused with two teaspoons of Sweet Soy Sauce, the ice cream is made from scratch with blended cashews and coconut milk, complemented by the natural sweetness of coconut cream, coconut oil and coconut sugar. Before he turned 10, the chef, teacher and owner of the School of Wok in London admits: “I hated eating – I honestly did not like food.

Jeremy is exploring the dishes everyone has seen on Asian restaurant menus, but he's adding some twists to make them extra special. Teaching students from the comfort of their own kitchens became a big hit and in May 2012 the young chef opened his first permanent professional kitchen in Covent Garden, London.To satisfy that sweet tooth, Jeremy Pang has curated the ultimate Coconut Ice Cream with a ‘Soy Caramel’ Sauce recipe.

In autumn 2009 he established School of Wok in London, a mobile cookery school specialising in teaching Eastern cuisine to students in the comfort of their own homes. In each episode, he’ll travel the UK, revelling in its landscape, meeting different food producers and sampling a huge variety of ingredients which he will use to cook up a unique Asian dish. 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. 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.After several career changes, Jeremy decided to follow his heart and bring the world of Chinese cuisine to fellow food enthusiasts. He starts with mouth-watering Sichuan chicken before finishing with a beautiful steamed plum pudding. First up is a slightly unusual date night dish, a sandwich, but this is a sandwich with a difference!