stem ginger and chilli makes an intensely flavoured sponge cake, irresistibly slathered in toffee sauce. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 2½ litre/4½ pint shallow ovenproof dish ...

Wontons, spring rolls and siu mai all partner well with this sticky sauce that has layers of sweet ... stirring continuously. Add the ginger and garlic to the pan, then cook for a further 2 ...

Bake in the preheated oven for 10-12 minutes until sticky and glazed ... place the soy sauce, maple syrup, mirin, lime juice, garlic, ginger and diced red chilli in a small bowl and whisk to ...