Cooking tips and trade secrets

Lilian’s Kitchen chef Lilian Hiw tells us to change up our Christmas fare with recipes for deep-fried wontons and chilli dumplings

Private chef and author Lilian Hiw, of Lilian’s Kitchen, shares a traditional Thai dish she never tires of cooking

I’m in York with my son at the moment, and also spending some time with my god-sister Diana and her equally wonderful husband Tony. They live in York and run a charming guest house here. Today, Diana brought me to a communal allotment garden where, at this time of year, the plum trees are absolutely laden with fruit. Just the sight of these big hanging bunches of Mirabelle plums made me ridiculously happy! Stretch a bit more Tony, gently, don’t drop them or the plums will sca

Suffolk private chef and author Lilian Hiw’s five ingredients she wouldn’t be without for Asian cooking

Private chef Lilian Hiw, of Lilian’s Kitchen in Bury St Edmunds, introduces a new look to her cookery classes

Cooking can be as easy as 1, 2, 3 – and 4 and 5 – quite literally.

I’ll admit it, this month’s column comes from a slightly selfish place. For years, whenever I’ve needed to stock up on specialist Asian ingredients, it has meant a planned trip to Cambridge or Ipswich, or an online order. So when I discovered that a Korean supermarket, K-Mart, had opened right here in Bury St Edmunds, I was genuinely thrilled. I asked the owner, Calvin, why he chose to open a Korean supermarket in Bury. His answer was refreshingly simple: there wasn’t one. He

This year it’s on October 6. Families and friends gather, lanterns are lit, mooncakes are shared and hot tea flows as we sit together to admire the moon, honour ancestors, share stories and give thanks.

https://www.suffolknews.co.uk/whats-on/experience-the-magic-of-thailand-9430282/ I had heard many good things about the annual Magic of Thailand Festival held on Parker’s Piece in Cambridge for many years, but had somehow never managed to pin the date in my diary. Imagine my excitement when I recently spotted the date on Facebook and found out that I was free that weekend! It was a very lovely day, so I thought I would share my experience with you. We paid for entry at the bo

Green beans, also called mung beans, are boiled in water until tender. Then sugar and sometimes sago are added to make green bean soup, which is popular in Asia's hot and humid climate for their detoxifying properties and ability to cool the body. The soup can be eaten hot or cold.

My love for noodles runs deep; I also like it served ‘dry’– cooked in water, drained and then mixed with sauces and meat or seafood and vegetables.

Gong Xi Fa Chai! Happy Chinese New Year! Did you know that 2025 is the year of the snake? Curious about why, when it takes place and the story behind it? Read on for an intriguing tale of the Chinese zodiac.

This may also be of interest if you have just started keeping chickens for eggs, as you may find yourself with a surplus of eggs in the spring and summer months and like to maintain a supply over the winter, when the chickens lay fewer eggs.

Did you know that the UK has an annual event to celebrate the rich flavours and cultural heritage of curry? Be sure to check out what your town has planned to celebrate Curry Week in the first week of October next year – it’s a fun and mouth-watering time.

Yin-yang philosophy, where balance is key to maintaining good health. Yin – cooling (cooling) or yang – heaty (warming).

Curry is a culinary marvel says private chef Lilian Hiw, of Lilian’s Kitchen, based in Bury St Edmunds, Suffolk. Get her recipe for chickpea

The meat is cut into thumbnail-sized pieces, seasoned, marinated in spices, threaded on bamboo skewers (traditionally the midrib of the coconut palm frond was used as a skewer) and then grilled over charcoal embers. Read on.

My first double page column with Velvet magazine. Love the format and placement of visuals, thank you Alice! https://www.velvetmag.co.uk/...

May’s column in the Bury Free Press and on line at Suffolk News. https://www.suffolknews.co.uk/whats-on/amp/dim-sum-food-to-touch-the-hea...

Spring sunshine makes me think of fresher and lighter food. I was craving summer rolls the other day and while eating them with lashings of hoisin peanut dip and a scattering of peanuts, I was inspired to talk about rice paper for this month’s column. What is Vietnamese rice paper?

My food column in the Bury Free Press on what to hold on to and what to let go of this Chinese new year! https://premium.suffolknews.co.uk/whats-on/learn-all-about-the-auspicious-symbolism-of-traditional-chin-9351758/

Sharing some Chinese traditions for Chinese New Year in the Bury Free Press and Suffolk News. https://www.suffolknews.co.uk/whats-on/learn-all-about-the-auspicious-symbolism-of-traditional-chin-9351758/ Chinese New Year, also known as Lunar New Year or Spring Festival, is the most important and significant festival for the Chinese. It is a 15-day celebration marked by many traditions. The exact dates vary from year to year according to the lunar calendar. The festival falls o

Let’s chat Christmas this month. The year has flown by and I can’t believe it is already mid-November! Have any of you sneaked a mince pie yet?

Suffolk private chef Lilian Hiw gives us summer inspiration with her Asian inspired salads

Asian influenced beverages, have a little tread on this link https://www.suffolknews.co.uk/whats-on/food-drink-drink-up-and-say-cheers-to...

Top Suffolk chef Lilian Hiw looks at the drinks to cool us down on those long, hot summer days we all love

Bury St Edmunds Private chef Lilian Hiw, author of Lilian’s Kitchen, Home Cooked Food, on the history of satay and provides her own recipe f

Thai iced tea- check it out … in my column next Friday in the Bury Free Press. . #foodwriter #burystedmunds #beverages #lilianhiw...

How to cook tofu, for people who would like to increase their protein intake through a plant source.

Suffolk private chef Lilian Hiw gives us summer inspiration with her Asian inspired salads