KEN Hom has revealed that he always comes back to the UK to celebrate Chinese New Year on February 19. Here he shares his favourite recipes for the festivities.

“I’ve been coming to the UK for almost 30 years to celebrate it. I usually have a Chinese New Year party and I go and eat with lots of friends,” he says. “It’s an excuse to eat and have a good time.”

Hom’s top dishes for the festivities include fish (“it’s de rigour because fish means prosperity”), noodles (“they mean long life”), chicken and duck.

When he’s hosting his own dinner parties, he keeps things simple.

“I usually make no more than two dishes, and I have lots of wine and champagne. That’s the secret!” he adds with a glint in his eye.

“When people are planning for a dinner party, they make complicated things – they get all stressed out. I say never make a dish you’ve never made before. Make a tried and true dish you know you can do.”

It’s seems unlikely that this calm and measured chef has ever found himself in a flap in the kitchen.

“I’m relaxed all the time,” he admits, smiling.

“I’m not working; I’m cooking. I find it quite relaxing. I have a big kitchen and a table that seats 14 people, and nothing’s more pleasurable to cook for than a group of friends. Food is a uniting force.”

Want to try some of Hom’s recipes to celebrate the Year of the Goat? Here are three to impress your friends with...

CRACKLING CHINESE ROAST PORK (Serves 4-6)
1.5kg Boneless pork belly, with rind
For the marinade:
2tbsp coarse sea salt
1tbsp ground roasted Sichuan peppercorns
2tsp five spice powder
1tsp freshly ground black pepper
2tsp sugar

Pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it.

Bring a pot of water to a boil, and using a large ladle, pour the hot water over the rind side of the pork several times. Set the pork belly aside.

Heat a wok until it is hot, then add the salt, peppercorns, five spice powder, pepper and sugar and stir-fry the mixture for three minutes until it is hot and well mixed. Allow the mixture to cool slightly.

When it is warm enough to handle, rub this mixture onto the flesh side of the pork.

Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan.

Pre-heat the oven to gas mark 6/400F/200C. Place the pork on a rack, rind side up, over a tray of water. Roast for 15 minutes.

Then reduce the heat to gas mark 4/350F/180C and continue to roast for two hours. Then turn up to gas mark 8/450F/230C for 15 minutes.

Remove and allow the pork to cool. Then carve it into bite-size pieces, arrange on a platter, and serve.

CHICKEN ON CRISPY NOODLES (Serves 4)
225g boneless, skinless chicken breasts, finely shredded
1 egg white
2tsp cornflour
Salt and white pepper
225g thin Chinese fresh egg noodles
300ml groundnut or vegetable oil (plus an additional 2-3tbsp of oil)
For the sauce:
175g fresh bean sprouts
2tbsp Shaoxing rice wine or dry sherry
2tbsp oyster sauce
1tbsp light soy sauce
300ml chicken stock
Salt and black pepper
1tbsp cornflour, mixed with 11/2tbsp water
For the garnish:
Coarsely chopped spring onions

Combine the chicken, egg white, cornflour, one teaspoon of salt and half a teaspoon of white pepper in a small bowl. Mix well and leave in the fridge for at least 20 minutes.

Blanch the noodles for two minutes in a large pan of salted boiling water, draining them well.

Heat a frying pan until it is hot and add one-and-a-half tablespoons of oil. Spread the noodles evenly over the surface, then turn the heat to low and allow them to slowly brown. This should take about five minutes.

When the noodles are brown, gently flip them over and brown the other side, adding more oil if needed. When both sides are browned, remove the noodles to a platter and keep warm.

Heat a wok until it is very hot, then add the larger quantity of oil. When the oil is very hot, remove the wok from the heat and immediately add the chicken shreds, stirring vigorously to keep them from sticking together.

After about two minutes, when the chicken has turned white, quickly drain it in a stainless steel colander set over a bowl. Discard the oil.

Clean the wok and reheat it over high heat. Add the bean sprouts, rice wine, oyster sauce, soy sauce, chicken stock, one teaspoon of salt, half a teaspoon of black pepper and one tablespoon cornflour mixed with one-and-a-half tablespoons of water.

Bring to a boil and stir in the cornflour mixture. Bring it to a simmer again, then return the chicken to the sauce and give the mixture a few stirs.

Pour the sauce over the noodles, garnish with the spring onions and serve at once.

  • Ken Hom’s range of chilled ready meals are available from Tesco. To download Ken’s booklet for Chinese New Year, visit kenhom.co.uk