The chef aims to inspire a nation of enthusiastic and adventurous home cooks to try more Chinese and other Asian recipes, giving actor Joe Swash a masterclass each week. Jeremy kicks things off with a Vietnamese stir-fried dish featuring fragrant turmeric and dill fish, while Joe steps into the kitchen for his first lesson to try his hand at duck spring rolls, a perfect starter or snack.
The chef showcases Asian dishes perfect for family feasts, including Malaysian chicken curry. Joe Swash stops by for another lesson, this time trying his hand at vegan pad Thai.
The chef demonstrates recipes for simple suppers, starting with steamed salmon with chilli bean, garlic and ginger oil, while Joe Swash learns how to make sesame prawn toast. Jeremy heads to Wales to learn about pig farming before making lemongrass pork chops, a dish he picked up in Vietnamese markets.
The chef puts his own twist on popular dishes from Asian restaurant menus, serving crispy belly pork with a sweet soy drizzle and flash-fried greens in mushroom stir-fry sauce. Back in the classroom, Joe Swash is trying to create his own version of veggie Singapore noodles. Can he master the wok?
The chef demonstrates recipes for romantic meals, including a pork sandwich with homemade tonkatsu sauce and an indulgent sticky toffee pudding. Joe Swash returns for his next lesson, trying his hand at a spicy and sweet crispy chilli beef.
A selection of recipes that all feature a hit of spice, including Sichuan mouth-watering chicken, a warming dish using Sichuan peppercorns to create a unique numbing. Joe Swash is in the classroom, where Jeremy shows him how to make wontons served up in a speedy chilli broth - but will he master the wonton fold?
The chef demonstrates quick and easy recipes, beginning with chilli oil noodles and a side of steamed aubergine with spring onion and garlic dressing. Cookery student Joe Swash is looking to master a recipe that still delivers on flavour, and Jeremy has just the ticket in the form of kung pao chicken.
The chef demonstrates recipes for dishes to impress guests, including barbecue chicken wings with spicy 'slaw, and cinnamon bao doughnuts with a chocolate dipping sauce, while Joe Swash prepares Malaysian fried rice.
The chef demonstrates recipes to feed and please a crowd, starting with delicious steamed bao with black pepper beef short rib filling, and a pandan Swiss roll. Jeremy also teaches his student Joe Swash to make salt and pepper chilli squid with homemade sweet chilli sauce.
The chef demonstrates recipes for comfort food, starting with a childhood favourite of Guangxi steamed chicken topped with chives and finishing with an apple sesame loaf cake, perfect with an afternoon cup of tea. In the classroom, Joe Swash makes char sui puffs, which is flaky puff pastry filled with pork.
