Char Siu Bao

Mix the hoisin sauce, light soy sauce, honey, Chinese five spice, garlic and half the ginger. Toss the pork through the marinade and leave for at least 20 minutes.

Heat the oven to 200°C fan. Arrange the pork on a lined tray and roast for 25–30 minutes, turning once, until cooked through and lightly caramelised. Rest for 10 minutes, then chop finely.

For the dough, mix the flour, yeast, sugar and salt. Add the lukewarm water and oil, knead for 8 minutes until smooth, then cover and leave in a warm place for 45–60 minutes until puffy.

Cook the remaining ginger and half the spring onions in the pork tray juices for 1 minute. Stir in the chopped pork and the cornflour mixture, cook until glossy and thick, then cool completely.

Divide the dough into 12 pieces. Roll each into a round, keeping the centre slightly thicker, and place a spoonful of filling in the middle. Pleat the edges over the filling and pinch to seal.

Set the buns on small squares of baking paper, cover and rest for 15 minutes. Steam in batches for 12 minutes, then turn off the heat and leave covered for 3 minutes before lifting the lid.

Serve the bao warm with the remaining spring onions scattered over the top.