Martin Yan – Quick & Easy

Martin finds out how rice noodles are made when he visits a factory, before returning to the kitchen to rustle up food including rice paper wraps, Haihan fun mein and peanut dipping sauce

Martin uses the influences gained on his trip to Taiwan to create recipes using tea, including black tea-braised beef short ribs, tea-smoked salmon and sesame noodles

Martin is inspired by a visit to a Taiwanese tribal village to cook quick and easy food, including baked black bean catfish, fish fried rice, and Swiss chard with black bean sauce

Martin creates chilli-braised beef noodles and pickled cucumbers, and offers tips on using soy sauce

Martin visits Taiwan, where he creates poached halibut over soba noodles and toasted sesame greens

Martin recreates the fruit flavours of Taipei, cooking pineapple hot and sour soup, crunchy apple beef and Asian-style duck breast a l'orange

Martin creates dishes inspired by teahouse songs, including tea-flavoured chicken-walnut soup and eight precious fried rice. Plus, tips on mushrooms

Martin gets the family involved when he prepares potstickers with spicy dipping sauce, quick char sui and Monday night dumpling soup

Martin cooks Southeast Asian meatballs; grilled beef Vietnamese street sandwiches; sweet and sour shredded carrots; lychee lemonade.

Martin creates Vietnamese cuisine, including northern-style spring rolls, egg custard, hue-style fried rice and south-east Asian dipping sauce

Martin cooks barbecue food with an Asian twist, making East-West gazpacho, dynasty burgers and tangy Szechuan pickled cucumbers

Martin offers an Asian twist to some classic Italian dishes, preparing Wo Ti's garlic Romaine salad, Great Wall hoisin pizza and five-spice pineapple banana split

Martin creates speedy no-fuss dishes including coconut custard, peppery chicken wings, quick rice jook with fried shallots, and three-minute baby bok choy. He also finds about farming techniques along the Yangtze river

Martin rustles up a hearty meal from one cut of beef, to save both time and money. Recipes include beef and tofu stir-fry, rice beef soup and stir-fried beef spinach salad. Martin also visits duck and rice farms in the Guangdong province

Martin tours the silk market in Guangzhou and rustles up a menu capable of satisfying any craving. Dishes include ginger syrup, sweet soy braised chicken drumsticks, spicy soba noodles and Peking sun cocktail

Martin makes south-east Asian meatballs, a grilled beef Vietnamese street sandwich and sweet-and-sour shredded carrots, before exploring Guangzhou's 'walking street'

Martin shows how to retain flavour in healthy food, rustling up grilled beef and cabbage salad, and steamed white rice. He also tours a factory making Chinese clay cooking pots

Martin creates Asian cuisine before a studio audience, using cilantro, ginger and mushrooms

Martin creates three sweet and savoury chicken dishes and visits a restaurant where rice noodles are made from scratch

Martin examines the diversity of Asian flavours by creating citrus rice noodles, chicken and potato yellow curry, and dipping sauce

Sesame chicken strips with lemon dipping sauce; shrimp and sugar snap peas; Cantonese shrimp scramble.

Martin creates vegetarian dishes, comprising grilled miso-glazed aubergine, long bean and tofu stir-fry, and Asian cucumber bisque with fried shallots

Martin prepares a tasty ginger chicken and a delicious citrus turkey stir-fry, before looking at exotic items in the Guangzhou Herbal Market

Martin shares his time-sharing tips for steamed fish with lemongrass oil, savoury jade chicken and egg flower corn soup