6 spears Chinese broccoli or equivalent Chinese greens
1 tbsp chopped fresh coriander
3 garlic cloves, minced
1 garlic clove, sliced
1½ tsp minced fresh root ginger
3 spring onions, choppedÌý
200g tin sweetcorn, drained and rinsed
1 tsp dried chilli ´Ú±ô²¹°ì±ð²õÌý
1 tbsp oyster sauceÌý
225g/8oz instant polentaÌý
50²µ/1¾´Ç³ú Sichuan peppercorns, ground
1 tbsp baking powderÌý
salt and freshly ground black pepper
1 tbsp caster sugarÌý
½ cinnamon stickÌý
½ tsp saltÌý
1 tsp sesame oilÌý
1 tbsp sesame seedsÌý
1 tbsp soyÌýsauce
1 star aniseÌý
2 tbsp vegetable oil
150ml/5fl oz vegetable oil
60g/2¼oz unsalted butter, meltedÌý
75g/2¾oz unsalted butter
100ml/3½fl oz double creamÌý
3 free-range eggsÌý
3 free-range eggs, beatenÌý
400ml/14fl oz full-fat milkÌý
100ml/3½fl oz full-fat milkÌý
3 raw king prawns, heads removed and butterflied
3 king scallops or 6 queen scallops
3 small or medium squid, cleanedÌýand cut into pieces
125g/4½oz strong bread flour