East meets West as Ken Hom & Gizzi Erskine create Bri-nese dishes for the Year of the Pig
The Year of the Pig begins on 5 February 2019 – and to mark Chinese New Year, Lee Kum Kee has brought together the best of Chinese and British cuisine to inspire and celebrate the mix of two great cultures.
Britain is a melting pot of culinary flavours, experiences and creativity, with Chinese food a firm national favourite. Ken Hom is widely regarded as one of the world’s greatest authorities on Chinese cooking, with six decades of cooking experience and a legacy that has helped Westerners learn to cook better Oriental cuisine; and Gizzi Erksine is an Asian food aficionado who has brought her world travel experiences into British kitchens through her approachable modern cooking style. Together they have created eight British-Chinese recipes that represent the best of a fusion of East and West.
Ken Hom has recreated four Chinese classics with a distinctly British set of ingredients whilst Gizzi Erskine has taken some of Britain’s most beloved dishes and given them an Oriental makeover. The combination of British ingredients and authentic Chinese sauces have created simple-to-cook dishes that will help families and urban foodies see how Lee Kum Kee’s store cupboard staples like their iconic Premium Oyster Sauce and Chiu Chow Chilli Oil can revitalise mealtimes. With recipes ranging from Gizzi Erskine’s Soy Roast Chicken to Ken Hom’s Vegan Friendly Sichuan Dan Dan Noodles, there is something for everyone.
Lee Kum Kee sauces are famous across China, with a proud 130 years of rich culinary heritage their authentic products are made from the finest ingredients and can be found everywhere from home kitchen cupboards to alongside the stoves of Michelin-starred chefs. The company is passionate about promoting Chinese cuisine worldwide and making authentic Chinese cooking sauces available to everyone.