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.

Kung Poa, the chicken that sitcoms made famous. But this Kung Pao chicken with fried rice is the recipe from my dad's travels in Asia

A delicious and quick Chinese dish of beef with noodles full of the fiery spiciness of the traditional Sichuan kitchen