Gok Wan is firing up his wok to showcase his other great passion in life: Chinese cooking. Growing up with a Chinese restaurateur and chef for a father, Gok loves nothing more than home-cooked Chinese food, and over the years has perfected many dishes of his own. Now he is joined by his beloved dad John, affectionately known as Poppa Wan, for this brand new cookery series exploring Chinese home cooking and healthy, quick meals devised by Gok himself – proving that he is master of the cleaver as well as the cleavage!

In this first programme Gok guides viewers through the simple basics of Chinese cooking, from the ‘holy trinity’ of ingredients – garlic, ginger and spring onion – to the ‘love box’ of condiments. His first aim is to demonstrate how to cook the perfect egg fried rice: it’s the fastest Chinese food anyone can master, from wok to plate in five minutes.

Gok heads to Leicester to see his dad and rustle up a classic dish. Gok also visits the fiery kitchens of Hakkasan in London to see how top Chinese chefs make mouth-watering dishes in a matter of minutes. Finally, he prepares another takeaway classic that can be easily made at home: spicy king prawns with cashew nuts. With fresh ingredients and careful preparation, the meal goes from wok to plate in seven minutes.

Tonight, Channel 4, 8.30pm.

You can get the recipes from tonight’s show here.