The donut holes are always the best part about the Chinese buffet -- but, with this short-cut ingredient, you don't have go there to get them.

Chinese takeaway dishes are crowd-pleasers for a reason: comforting, packed with flavour and impossible to resist. But while ordering in is easy, recreating those favourites at home can feel daunting.

Ching cooks Egg fu yung (inspired by a Taiwanese street dish) and Crispy duck, and meets an organic tofu-maker in Leicestershire to learn about making top-notch bean curd. Later she cooks for a group ...