Food columns on educational articles
and cooking techniques

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.

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/...

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?

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

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

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

Suffolk private chef gives us the lowdown on the best use of Asian sauces and condiments to boost flavour

You can eat like a king in Singapore. There is a cuisine for every taste and budget. A full meal can be enjoyed for less than £3 at hawker centres, or, at the other end of the spectrum, there is an abundance of fine dining restaurants, including three-Michelin-star establishments where the country’s vibrant fine dining scene has emerged as one of the world’s most exciting.

Using the same recipe, you can replace salmon with raw king prawns or chicken to create a new dish.