Who remembers Ainsely Harriot and Keith Floyd on BBC? High octane conversation, bright cooking sets and some pretty visible on-air sloshing – my brother, Sanj, made this a family viewing every week. He’s quite the advocate for things he gets behind.

In later years, with Sanj going off to Bristol Uni and a the vast majority of his friends being from Hong Kong, Singapore and Malaysia – he advocated for a whole new way of eating. Is it any surprise that he became a lawyer. His mates new off beat places to go get dimsum, salted roast pork belly and when they couldn’t find it, they made it. Not as easy to do in a pre-instagram, pre-internet world.

This way of eating continues to influence all off us in the family, mum, me, my kids. I recently made char siu pork for us at a family dinner. His reaction was so overwhelming to it (it can go either way with him), that I felt this warranted a recipe share. This char siu is deep and sticky, lacquered in honey, soy sauce, ginger and spices. Go with Pork Boston Butt or Pork Shoulder – the collagen is on point making it moist and more forgiving than tenderloin if its overcooked. I make this so often now that its just always in my fridge. Left overs are a fab addition to ramen noodle soups or thin slices thrown between good slices of bread  and a wipe of mustard.