This is the style of pork that you see hanging from the windows of Cantonese restaurants.

Kohlrabi has a faint taste of coconut. It’s crisp and crunchy, so I thought it would be perfect in an Asian salad.

This was my lunch – but it was so good I thought I’d do a quick photo and recipe!

‘I’ve been finding these hidden away in tupperware boxes… turns out it’s Dad perfecting this crispy Mexican snack!’

‘One of Dad’s specialties is making damn good sauces…’

‘Dad’s cooking has it’s origins amongst the dusty old Chinese cook books he bought in the 80’s…’

‘So good. Dad’s been cooking prawns his whole life, but Ken Hom’s Sichuan style prawns have been more than an inspiration…’