This stir fried monkfish with Sichuan pepper is not one of the traditional Chinese recipes my father picked up on his travels in Asia and later taught me, but something I created after being reminded of the joys of monkfish in Scotland. But, it owes everything to him. Here the buttery monkfish works perfectly with spiky ginger, elegant star anise and tingly Sichuan pepper. Accompanied by egg fried rice and a side dish of bok choy and sweetcorn.

Cantonese glazed pork belly with vegetables, served with egg fried rice, is a dish from the archive of recipes my father collected in Hong Kong in the 1960s. The pork belly is first roasted or grilled with a glaze, very similar to char siu, before adding to wokked green vegetables and bamboo shoots and serving with egg fried rice.

This Cantonese chicken with mushrooms, water chestnuts, bamboo shoots and a lot of other tasty ingredients was a dish my father learned in Hong Kong in the 1960s . It was one of the first Chinese recipes he taught me. Thus, it occupies a special place in my heart and memory. An easy, no-fuss wok meal. it's simple to knock up in practically no time at all.

A Cantonese dish of seafood—in this case prawns and fish balls—cooked in a Hoisin sauce and served with egg fried rice