Ching-He Huang continues her celebration of the hot and spicy flavours of Sichuan cookery by using easy-to-find ingredients and delicious contemporary twists on authentic recipes. Ching-He cooks zesty chilli tiger prawns for people who know all about heat – a group of firemen from the north-west of England. Ching also visits one of the most northerly chilli farms in the world which, remarkably, is in Chorley in Lancashire.
She is even more surprised to discover that chilli farmer Richard Alker throws away half of his crop each year because he’s unable to sell his chillies locally. Taking her “Chillies For Chorley” campaign onto the streets, Ching sets up a stall at Chorley Market to prove that Richard’s locally produced chillies can be delicious and versatile, demonstrating a delicious and easy-to-make chilli chicken recipe.
She shows fireman chef Robbie Birtwhistle how to prepare fragrant pork with rice – a dish that will allow him to feed his fire-fighting brigade on a budget and between call-outs, and that is perfect for anyone who wants a simple, value-for-money recipe that can be cooked in stages.
Ching also prepares a mouth-watering Szechuan orange beef and a spicy warm bacon and cucumber salad before demonstrating the preparation of one of the ultimate dishes of authentic Sichuan cuisine, spicy sichuan hot pot.
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