THE MAN who ‘put Asian cuisine on the British table’ is celebrating 30 years as one of the country’s best-loved chefs.

Ken Hom started his TV career in 1984 and has been educating amateur cooks ‘not to be afraid’ to pick up a wok ever since.

It may be that we’ve only just got over the party, but Chinese New Year is fast approaching.

And Ken has crafted some special recipes for Taste readers.

Ken says anyone too scared to try it should ‘have a go.’ “Relax,” he advised, “remember that you are not cooking in a restaurant and cook what you want to eat.”

Ken regards the UK as a real home from home and will once again be celebrating Chinese New Year, the Year of the Horse, in London on January 31.

He first learnt to cook aged 11 working in his uncle’s Chinese restaurant in Chicago after school and at weekends.

In those days, said Ken, an hour’s work got him the equivalent of 30p.

Needing something a bit more substantial when it came to paying for university, Ken decided to start giving cooking lessons.

These proved so popular that the chef was recommended to the Culinary Academy and trained some of the best-known chefs in the US, In 1984 the BBC was looking for a Chinese chef to produce a new programme.

Ken’s friend, and fellow chef, Madhur Jeffrey recommended him – and the rest, as they say, is history.

Since then Ken has sold more than 6million woks in the UK as well as 270,000 cookery books since 2000.

The key to longevity?

“Treat people how you want to be treated,” said Ken.

“When I did my first TV show back in 1984 I don’t think anyone had an idea I would still be in the limelight 30 years on.

“I have been privileged and lucky to work with and meet some amazing people during this time, many of who I’m proud to call my friends.

“What really heartens me is, even with today’s abundance of delicious TV cookery shows and books, there is still a passion from the great British public to cook and find out more about Chinese cuisine.”

And what better time to try than New Year.

Ken shared some top tips for doing things the traditional way: “Shooting off firecrackers on the eve of Chinese New Year is our way of sending out the old year and welcoming in the New Year,” he said.

“And don’t forget that on the stroke of midnight, every door and window in the house has to be open to allow the old year to go out.”

Chinese New Year is the most traditional and superstitious festival in the Chinese calendar.

Ken said: “The next Chinese New Year starts on January 31 and it will be the Year of the Horse.

“Chinese New Year is a social event, as families always love to eat together, that is why we use a round table, so that food and conversation can be shared.”

n To download Ken’s 30th career anniversary booklet, please visit kenhom.co.uk Ken Hom’s Chicken Chow Mein Serves 4 225g (8 oz) dried or fresh egg noodles 4 tbsp sesame oil 5 dried red chillis 100g (4 oz) boneless skinless chicken breast, cut into fine shred 5 cm (2 in) long 2 ½ tablespoons groundnut oil 1 tbsp finely chopped garlic 50g (2 oz) mange tout, finely shredded 50g (2 oz) Parma ham, or cooked ham, finely shredded 2 tsp light soy sauce 2 tsp dark soy sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tsp salt 1/2 tsp freshly ground white pepper ½ teaspoon sugar 3 tbsp finely chopped spring onions For the marinade: 2 tsp light soy sauce 2 tsp Shaoxing rice wine or dry sherry 1 tsp sesame oil ½ tsp salt ½ tsp freshly ground white pepper Cook the noodles in a large pan of boiling water for 3-5 minutes, then drain and plunge them into cold water. Drain thoroughly, toss them with three teaspoons of the sesame oil and set aside.

Combine the chicken shreds with all the marinade ingredients, mix well and then leave to marinate for about 10 minutes. Heat a wok over a high heat. Add one tablespoon of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. Stir fry for about 2 minutes and then transfer to a plate. Wipe the wok clean.

Reheat the wok until it is very hot, and then add the remaining groundnut oil. When the oil is slightly smoking, add the garlic and stir fry for 10 seconds. Then add the mangetout and ham and stir fry for about 1 minute.

Add the noodles, soy sauces, rice wine or sherry, salt, pepper, sugar and spring onions. Stir fry for 2 minutes.

Return the chicken and any juices to the noodle mixture. Stir fry for about 3-4 minutes or until the chicken is cooked. Add the remaining sesame oil and give the mixture a few final stirs. Turn it on to a warm platter and serve at once.

Ken Hom’s Thai Green Curry Serves 2 225g boneless chicken breast diced into 1inch pieces 1 tsp light soy sauce 1 tsp Shaoxing rice wine 1 tsp sesame oil 1 tsp cornflour 1 tbsp groundnut oil 1½ tbsp finely sliced shallots 1½ tbsp coarsely chopped garlic ½ tbsp coarsely chopped ginger 1-2 tbsp Thai green curry paste ½ tbsp fish sauce 1 tsp sugar 200ml coconut milk Large handful of Thai basil leaves Combine the chicken with the soy sauce, sesame oil, rice wine and cornflour.

Marinate for 20 minutes.

Heat the wok until very hot and slightly smoking, add the groundnut oil and marinated chicken.

Stir fry for 3 minutes or until lightly browned.

When the chicken is browned, transfer it to a stainless steel colander set inside a bowl leaving behind 1 tbsp of oil in the wok.

While the chicken is draining, reheat the wok, then add the shallots, garlic and ginger and stir fry for 3 minutes.

Add the Thai green curry paste, fish sauce, sugar and coconut milk. Turn the heat down and leave to simmer for 5 minutes.

Return the chicken to the wok and finish with the Thai basil leaves and serve with sticky jasmine rice.

Ken Hom’s Sweet & Sour Chicken Serves 2 200g sliced chicken breast 2 tbsp rapeseed oil 2 cloves of garlic, finely chopped 2 tsp chopped ginger 1 tsp grated orange zest 1 tsp grated lemon zest 100g diced onion or shallots ½ a red and ½ a green pepper diced 50g diced pineapple 1½ tbsp granulated sugar 1 tbsp tomato ketchup 1 heaped tbsp plum sauce 1 tbsp oyster sauce ½ tsp chilli sauce or freshly chopped red chilli 2 tsp soy sauce 2 tsp rice wine vinegar 5g freshly squeezed lemon juice ½ chicken stock cube diluted in 125g hot water ½ tsp cornflour diluted with 1 tbsp of water Heat wok until smoking.

Add 1 tbsp of the oil and quickly fry chicken breast until browned and cooked halfway through.

Remove chicken from wok and set aside.

Wipe wok and then add remaining tbsp of oil. Add garlic, ginger and fry on a medium heat.

Add orange and lemon zest, lightly fry with garlic and ginger for 30 seconds.

Add chopped onions or shallots, green and red peppers and fry off in the wok until lightly browned, but still crunchy. Add diluted chicken stock, ketchup, sugar, plum sauce, oyster sauce, soy and chillies to the wok bring to simmer, whilst stirring together.

Add the sealed chicken breast and cook through until tender.

Then add lemon juice and rice wine vinegar.

Add diluted cornflour to the sauce and simmer until it thickens. Serve immediately and enjoy!