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4 articles
Your local Asian supermarket is the most underrated aisle in British cooking. We spent a month splashing six cheap condiments on roasts, beans on toast and cheese on toast to find out which ones earn permanent shelf space — and which ones don't.
Chilli oil is just the beginning. We spent a rainy weekend filling our cupboard with homemade chilli crisp, black bean sauce and char siu marinade — and weeknight cooking has never been easier. Here's how to build your own condiment shelf, even in a poky UK kitchen.
Singapore chow mein has never been to Singapore, chicken balls are a Victorian import, and crispy shredded beef is a British invention. We decode the UK Chinese takeaway menu — and tell you what to order next time you're feeling brave.
We blind-tasted own-brand soy sauce, oyster sauce, noodles and sesame oil from Tesco, Aldi, Sainsbury's and Lidl to find out which ones deserve wok time. Spoiler: you can build a proper Chinese pantry for under a tenner — no trip to a specialty shop required.