Method

1. Trim the tip off chicken wings and discard.
2. Cut the wings at the knuckle and marinade in the sauce for 4 - 12 hours (the longer you marinade the more flavour it will impart).
3. Bake in the oven at 180c for approx 25 minutes, or until the chicken is cooked and the glaze is golden red.
4. Serve garnished with chopped coriander and some deep fried spring onion

Method

1. In a little sunflower oil, pan fry the onions, peppers and baby corn for 3 minutes.
2. Add the mushrooms and bean sprouts and continue cooking for a further 2 minutes.
3. Stir in the noodles and cook for a further minute.
4. Add the sauce and heat through.
5. Serve, garnished with spring onions and coriander

Method

1. Coat the ribs in the sauce and place in an ovenable container, covered with foil (or lidded).
2. Marinade for between 4 and 12 hours (the longer you leave these the more flavour they will take on).
3. Braise in the oven for 1 hour at 180c (keep covered).
4. Remove the foil and continue cooking for 15 mins at 200c. Serve with the sauce.

Method

1. In a little sunflower oil, fry the Tofu, until it begins to brown and then remove from the pan.
2. Pan fry the onions and green peppers for 2 minutes
3. Add the mushrooms and fry for a further 3 minutes
4. Add the Tofu and pour in the Black Bean sauce
5. Heat through and serve

Method

1. Pan fry the duck in a little sunflower oil for 5 minutes.
2. Add the carrots and mange tout and cook for a further minute.
3. Pour in the sauce and heat through.
4. Stir in the spring onions and serve on a bed of Sharwood's Noodles.
5. Garnish with deep fried chilli

Method

Combine all the ingredients together and serve with prawns, battered in McDougalls Fish Batter.

Method

1. In a little sunflower oil, pan fry the beef for 1 minute.
2. Add the peppers and onion and continue cooking for a further 3 minutes.
3. Stir in the noodles and cook for a further minute.
4. Add the sauce and heat through.
5. Serve, garnished with spring onions and coriander

Method

1. Season the monkfish pieces and pan fry in a little sunflower oil, for 1 minute, either side
2. Add the peppers and onions and continue frying for 3 minutes (or until the monkfish is just cooked)
3. Pour over the Sharwood's Black Bean sauce and heat through
4. Serve on a bed of Sharwood's noodles and garnish with a little coriander if required

Method

1. Mix the cornflour and soy and marinade the lamb for 30-60 minutes.
2. Panfry the lamb in a little hot oil for 2 minutes
3. Add the onions and chilli and continue frying for a further 2 minutes
4. Add the peppers and fry for 2 minutes
5. Stir in the black bean sauce
6. Serve with rice or noodles

Method

1. Mix the Sweet & Sour Sauce with the soy, sesame oil and lime juice
2. Gently mix the salmon and noodles and season
3. Dress with the sauce, garnish with chopped coriander and serve on lettuce leaves.