Chop 10 large red chillies, 2 red onions, 2 lemongrass stalks, 1 thumb-size piece galangal or ginger, 6 garlic cloves, 6 macadamia nuts (optional), 1-2 tsp belacan or toasted shrimp paste (vegetarians can use 2 tsp ready-made crispy fried onions), then whizz with the soaked chillies to a smooth paste in a food processor.

Soak the dried red chillies in hot water for 10 minutes, then drain. Mix the sauce ingredients together in a small bowl. Place 1-2 tbsp vegetable oil in a frying pan on a medium heat. Place fish skin side down. Press fish with a spatula for 30 seconds. Turn to medium heat and cook until fish is half cooked. Turn fish.

There is a reason why this [British] Chinese food is still one of the most popular foods in the UK. The flavour profile is what people look for in comfort food," he said. Heat 2 tablespoons of vegetable oil in your wok over a high heat until smoking hot. Swirl the oil around the wok a little and then add the marinated beef and sear for 1 minute on each side. Next add the sliced red onion to the wok and start to fold through. Add the spring onion and garlic and continue to stir-fry for 1-2 minutes, giving the wok a good shake every 20-30 seconds. Turn wok onto high heat and add ½ tbsp vegetable oil. Add marinated pork and sear until cooked, then remove. Add another ½ tbsp vegetable oil into wok. Stir-fry vegetables, then add pork, followed by noodles and sauce mix. Stir for 1-2 minutes and serve on a plate.

Place the steak in a mixing bowl and massage the marinade ingredients into the meat, saving the cornflour until last. Mix the sauce ingredients together in a separate bowl. After several career changes, Jeremy decided to follow his heart and bring the world of Chinese cuisine to fellow food enthusiasts. In autumn 2009 he established School of Wok in London, a mobile cookery school specialising in teaching Eastern cuisine to students in the comfort of their own homes. What seems to be missing from the social media conversations is the people behind the food. All these dishes that are clearly loved by many are, and always have been, created by people – and are most often about family.British Chinese food, and more specifically Chinese takeaway food, has recently become a focal point on TikTok among Americans with #britishchinesefood amassing 36.9 million views, spurring a flurry of controversy and debate. Place watercress over noodles and flash fry beansprouts for 30 seconds with some salt, pepper and a dash of Lee Kum Kee Pure Sesame Oil. Pour beansprouts over the noodles. Garnish with spring onions. Anna Chan, founder of Asian Leadership Collective, grew up as a self-proclaimed "British Chinese takeaway kid" and believes that the Chinese takeaway meal is quintessential to the definition of British Chinese food: "I remember the food from behind the counter. It's food that is adaptable, agile to the tastes and trends of the local palate." She says she craves crinkle cut chips and her dad's curry sauce, and will always ask for egg noodles with beansprouts, king prawns and onions – the curry sauce to be poured on top. However, the food Chan ate at home was different to what was served in the shop, which was more traditional Cantonese and Hakka food.