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

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Every episode of Asian Kitchen is packed with incredible food, filled with flavour, delicious recipes, useful hints, tips and hacks to make this style of cooking achievable for everyone.

By joining TV Guide, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.In his latest TV show, Jeremy Pang's Asian Kitchen , the likeable Chinese-British chef, cookery teacher and author combine kitchen sessions – including a series of lessons helping “wannabe wok star” Joe Swash, an actor and TV presenter – with visits to food producers around Britain.

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. Watching Jeremy Pang cook feels a bit like standing in the kitchen with a friend who likes to chat about what they are making while they whip up dinner. Jeremy’s new series is now airing on Saturday mornings at 11:35 am on ITV main channel until 20th August 2022, and on catch-up via the ITV: hub.In 2009, Jeremy decided to follow in his family's footsteps and opened the School of Wok in London - a mobile cookery school which specialises in teaching Eastern cuisine to students. The School of Wok has three main goals: To eat great Asian food, to teach great Asian food, and to laugh whilst doing so. Being surrounded by food connoisseurs Jeremy developed his passion for food and cooking at an early age. Back in his kitchen, Jeremy makes a refreshing treat for a sunny day - coconut ice cream and 'soy caramel' sauce. Following the success of his mobile kitchen, School of Wok opened its first permanent professional kitchen in May 2012 in Covent Garden, near London’s Chinatown.

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. He definitely at that point thought he had more of a Western palate, but I’ve known since he was really young and started eating that he does love Chinese food. The young chef is on a mission to prove to the nation that Asian food shouldn't just be bought from your local takeaway - you can make it at home to.I wanted to go and do stuff and play – I also wanted to eat fish fingers and all the stuff my friends were eating at home. Now aged 39 and based in southwest London, Pang says upon making the move, his “life completely changed”. Cookery student Joe Swash is looking to master a quick recipe that still delivers on flavour, and Pang has just the ticket, kung pao chicken. 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. From quick weekday suppers to family feasts with a bit more flare, Jeremy Pang's School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.