Jeremy Pang's School of Wok: Delicious Asian Food in Minutes

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Chinese chef and author Jeremy Pang focuses on small delicious snacks in this first episode and teaches wannabe wok star Joe Swash how to make perfect duck spring rolls. From humble beginnings visiting clients in their own kitchens, Jeremy and business partner Nev have grown the school into a recognized brand with a flagship cookery school in London’s Covent Garden, just a stone’s throw from world famous Chinatown.

Celebrity Chef Jeremy Pang is starring in the brand-new ITV series ‘ Jeremy Pang’s Asian Kitchen,’ to inspire the nation to cook easy Chinese and Asian style dishes at home.

He then takes a trip to historic Hastings to meet local fisherman Stuart and enjoys a masterclass in filleting as he cooks up the catch of the day right on the beach. Jeremy Pang’s dishes this week are all comfort food, starting with a meal from his childhood - Guangxi steamed chicken topped with chives. Growing up with this style of cooking must make Pang a brilliant multitasker – something he says is “a great skill to have”, but “sometimes it’s my worst enemy”.

Since then the School of Wok has been recognised for its expertise and teaching, after winning The British Cookery School Awards in 2014. In addition, the campaign will help drive purchase consideration and sales during the summer period and beyond. On the beach, he sets up his mobile kitchen to knock up oysters three ways, inspired by his travels in Vietnam.

Jeremy attributes his love of food to his father, who was keen for him to experience exciting flavours and foods from a young age.