It's also good served over boiled noodles. Rinse the mushrooms then put them in a bowl, cover with warm water and leave to soak for about three hours, or until fully hydrated. Drain the mushrooms ...

Chinese ham is heavily salted then air-dried, so it's dense and flavourful. For the stock, buy the cheaper scraps and bones, but for cooking with the abalone, pick a nice, tidy piece.

This elegant recipe features succulent duck breasts butterflied and filled with a savory wild mushroom stuffing for a dish that's equally refined and flavorful. The addition of a port-cranberry ...