HE taught us how to love Chinese food and now, it is claimed, around one in every ten households in the UK has a Ken Hom wok.

But the world renowned chef, who has published more than 80 books, hosted a number of TV shows and is now celebrating 30 years in the business, remains rather modest about his global success.

He told Taste: "I think Chinese food was popular before I came on the scene but I just happened to be in the right place at the right time. There just hadn't been anybody to explain what it was all about before.

"It is incredible to think that 30 years ago people didn't know what a wok was. I wanted to show them how to have fun with Chinese food."

Even though the celebrity chef is now 66 years old with a multi million pound fortune, he still likes to keep himself busy.

"I have a restaurant in Rio de Janeiro which keeps me out of trouble. I love what I do - it's keeping me interested. But I'm not killing myself - I go at my own pace. I don't do anything I don't like - that helps a lot too."

Ken used to have a restaurant in Bournemouth town centre called Yellow River which was sold ten years ago.

"I have good memories of my time in Bournemouth because the weather is better there than anywhere else in the UK," he says.

"The location was fantastic too. One thing I really loved about it was that we welcomed children. Chinese restaurants are always noisy with lots of children because mealtimes are a family affair."

Ken who is currently living in Paris, is planning to come back to the UK next month for Chinese New Year.

"Every year I come to the UK for New Year to catch up with friends because it has become so popular which is really fantastic because 30 years ago people didn't know about it.

"It is great timing because it comes after the holidays when nothing is really happening so it cheers people up to think about something different. It is about good food and fun - there's nothing controversial about it and who doesn't like to eat - especially Chinese food."

Ken Hom has a new range of Chinese and Thai meals available exclusively at Tesco in the chilled food aisle. Alternatively here are some of his favourite recipes for you to try at home.

RECIPE: Sweet and Sour Chicken

Ingredients:

200g sliced chicken breast

2tbsp rapeseed oil

2 cloves of garlic, finely chopped

2 tsp finely 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

1heaped 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

Method:

1. Heat wok until smoking.

2. Add 1 tbsp of the oil and quickly fry chicken breast until browned and cooked halfway through. Remove chicken from wok and set aside.

3. Wipe wok and then add remaining tbsp of oil.

4. Add garlic, ginger and fry on a medium heat until lightly brown.

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

6. Add chopped onions or shallots, green and red peppers and fry off in the wok until lightly browned, but still crunchy.

7. Add diluted chicken stock, ketchup, sugar, plum sauce, oyster sauce, soy and chillies to the wok bring to simmer, whilst stirring together.

8. Add the sealed chicken breast and cook through until tender.

9. Then add lemon juice and rice wine vinegar.

10. Finally add diluted cornflour to the sauce and simmer for one minute or until it thickens and is coating the chicken.

11. Serve immediately and enjoy!

RECIPE: Thai Green Curry:

Ingredients

225g boneless chicken breast diced into 1inch pieces

1tsp light soy sauce

1tsp shaoxing rice wine

1tsp sesame oil

1tsp cornflour

1 tbsp groundnut oil

1 ½ tbsp finely sliced shallots

1 ½ tbsp coarsely chopped garlic

½ tbsp coarsely chopped ginger

1-2 tbsp Thai green curry paste

½ tbsp fish sauce

1tsp sugar

200ml coconut milk

Large handful of Thai basil leaves

Method

1. Combine the chicken with the soy sauce, sesame oil, rice wine and cornflour.

Mix well and leave to marinate for 20 minutes.

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

3. Stir fry for 3 minutes or until lightly browned.

4. 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.

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

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

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

8. Pour a glass of something cold to accompany one of my favourite recipes.

RECIPE: Aromatic Duck

Serves 4 – 6

Preparation time: 15 minutes plus 2 hours’ cooking

Cooking time: 2 ½ hours

Ingredients:

1 x 2.75 kg (6lb) duck fresh or frozen

6 slices of fresh root ginger

6 spring onions cut in to 7.5 (3 in) length

cornflour, plain flour or potato flour for dusting

1.2 litres (2 pints) groundnut oil

For the spice rub:

2 tablespoons five-spice powder

765 g (2 ½ oz) Sichuan peppercorns

25 g (1 oz) whole black peppercorns

3 tablespoons cumin seeds

200 g (7 oz) rock salt

To serve:

Chinese pancakes

6 spring onions, finely shredded

Hoisin sauce

1. If the duck is frozen, thaw it thoroughly, rinse well and blot it completely dry with kitchen paper.

2. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly.

3. Wrap well in cling film and place in the refrigerator for 24 hours.

4. After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate.

5. Set up a steamer or put a rack into a wok. Fill it with 5 cm (2 in) of water and bring to the boil. Lower the duck and plate into the steamer and cover tightly.

6. Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary.

7. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated.

8. Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, or plain four or potato flour, shaking off the excess.

9. Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in two batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes until each quarter is crisp and heated completely through.

10. Drain the duck on kitchen paper and leave until cool enough to handle. Then remove the meat from the bones and shred it. You can do this easily with a fork. The Chinese eat it with bones and all.

11. Serve with the Chinese pancakes, spring onions and hoisin sauce.