Ken Hom Carbon Steel Wok, 27cm, Classic, Non-Induction/Wooden Handle/Flat Base Pan, Includes 1 x Chinese Wok Pan, KH327001

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During his long career, Ken Hom has fronted a number of top restaurants world-wide, including the Yellow River group and the Oriental Restaurants group throughout the UK, the Maison Chin restaurant at the Bandara Hotel in Bangkok and most recently MEE restaurant at the Belmond’s Copacabana Palace Hotel in Rio de Janeiro. All restaurants won several prestigious awards, with MEE being awarded a Michelin star as well as winning ‘Best Asian Restaurant’ from the Eat and Drink awards and ‘Restaurant of the Year’ from the Brazilian Government Tourist Bureau.

A visit to a Chinese supermarket in Hong Kong featured, plus a discussion on the benefits of the traditional wok over the flat bottomed variety, and he continues to share expert tips on Asian cooking today. "My aim is to share my food and culture with everyone. The only way we will survive in today's world, is to learn and to be tolerant" Truffles with Pierre-Jean Pébeyre (Serindia Contemporary, 2014) **Winner Gourmand World Cookbook Award 2015 for Best Mushrooms (USA)

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Since 2008, he has been an ambassador for Action Against Hunger, the humanitarian charity which works in over 40 countries helping families to feed their children and build a sustainable life. He has helped raise almost 11 million for the charity over the last 15 years. www.aahuk.org. Ken Hom also tirelessly supports several other charities such as The Ronald McDonalds House Charity (RMHC) and Prostate Cancer UK, www.prostatecanceruk.org raising awareness of the need for early detection. He was diagnosed with prostate cancer in 2010 and has since made a successful and full recovery. Ken presented a further six television series – Hot Chefs, Ken Hom’s Hot Wok, Ken Hom’s Foolproof Chinese Cookery, Travels with a Hot Wok and Exploring China: A Culinary Adventure, attracting millions of viewers. He also presented a documentary on the origins of the noodle, ‘The Noodle Road’. This documentary series for KBS (Korean Broadcasting Service) was a huge success when broadcasted in early 2009 that it was sold to over 25 countries around the world, winning several awards, including the prestigious Peabody Award in 2010. A wok left to dry naturally, or that is left for a period of time in damp conditions may stain or discolor, therefore always dry thoroughly before storage. To achieve maximum efficiency match up the correct size heating plate/ring to the size of the base.

Honorary Chairperson of The Institute for the Advancement of the Science & Art of Chinese Cuisine (1993) Chinesisch kochen (Droemersche Verlagsanstalt Th. Knaur Nachf. GmbH, München 2003) Gastronomische Akademie – Deutschland (GAD) Silver Medal In the Queen's Jubilee Birthday Honours list 2022, Ken received his CBE in recognition for services to charity, culinary arts and education. In fact Ken devoted an entire twenty-five minute programme to selecting, buying, and using the wok! Bamboo Steamer is 20cm/7¾” in diameter and features two tiers. It also comes complete with two recipes.A glass lid left to dry naturally, or that is left for a period of time in damp conditions may stain or discolor, therefore always dry thoroughly before storage.

Finished with a clear lacquer it is easy to clean and easy to carry even when full of delicious food. The handle is secured tightly to the wok with two rivets so you can be assured it won't become loose and wobbly over time. Peel the cucumbers, slice them in half lengthways and, using a teaspoon, remove the seeds. Then cut the cucumber halves into 2.5cm (1in) cubes. Sprinkle them with 2 teaspoons of salt and mix well, then put into a colander and leave for about 20 minutes to drain. This rids the cucumber of any excess liquid. When the cucumber cubes have drained, rinse them in water and blot them dry with kitchen paper. Made from 1.5 mm gauge carbon steel which offers great heat conduction making it ideal for high heat, high speed cooking - essential elements for stir-frying The wok is suitable for use on all types of hobs, including induction, however we recommend that you also refer to your hob manufacturer's usage instructions. Not suitable for use in conventional or microwave ovens. Should the handle become loose during use, re-tighten immediately. Always match the base size of the wok to the heat zone it is to be used on. Add the oil to the wok then heat carefully until small "ripples" appear on the surface of the oil. We placed each on medium heat for three minutes and 30 seconds, then turned off the hob and left them on it for a further three minutes and 30 seconds.

Do not use any abrasive on the glass lid and ensure that it does not become scratched as this can lead to breakage. This Wok is metal tool suitable, however, to prolong the life of the coating, it is recommended that excessive use of sharp implements is avoided. For best results, use wooden or plastic utensils. Not suitable for the dishwasher. To clean, hand wash with hot water and mild detergent if desired. Thoroughly dry with a clean cloth The beautifully crafted wooden handle is secured via two rivets to ensure you always have a sturdy handle that won't come loose. Finished with a hanging loop for easy storage. Flat base / Suitable for cooking on all hob types Fill a large pot with water, add salt, and bring to the boil. Separate the broccoli heads into small florets, and peel and slice the stems. Blanch the broccoli pieces in the boiling water for 4 minutes. Place the rice noodles in a large heatproof bowl. Drain the hot water from the blanched broccoli into the rice noodles and immerse the broccoli pieces in cold water. Drain the broccoli thoroughly. Let the noodles stand in the hot water for 2 minutes, then drain.