The Chinese New Year is a time when the family gets together to give thanks for their success over the past year and to show respect to their ancestors who facilitated this success. The ceremony is marked by a banquet, where the spirits of the ancestors, together with the living, celebrate the onset of the New Year.This may sound a little different to the usual British celebrations, but the Chinese New Year is a great time for all the family to share. So why not take a leaf out of the Chinese book and celebrate the New Year with style by putting together a simple Chinese meal? James Martin - celebrity chef joined us to offer hints and tips to essential Chinese New Year cooking!

	Katie wants to know: "Why is Chinese cooking so difficult?"
James M:	Chinese food is one of the simplest and easiest foods to cook, take for instance the simple stir-fry, with five ingredients you can make a meal in minutes.
	Hils wants to know: "What is your favourite Chinese dish?"
James M:	Sweet and sour pork and deep fried crispy chilli beef!
	Lewis wants to know: "Is it expensive to make a Chinese meal?"
James M:	Definitely not, the Chinese use simple ingredients such as vegetables, chicken and fish, and by placing them all in a Wok with a touch of oil and a little soy sauce, you have a very inexpensive dish. Adding flavours such as chilli, coriander and sesame seeds can change the flavour again.
	Jamie wants to know: "James what did you do for New Years? And what are you planning for the Chinese New Year?"
James M:	Dear Jamie Oliver, thanks for your message, I was in LA and for Chinese New Year next week, I'll be in the Caribbean, working of course!
	Andrew wants to know: "I read that the Chinese New Year is always marked by a banquet – what sort of food do you recommend?"
James M:	Yes your right, different types of food have different types of meaning, i.e. in Southern China, they have sweet rice dumplings and in Northern China, they have meat savoury dumplings. Noodles shouldn't be cut before being served as this means longevity of life. Chicken is normally served whole with the tail, feet and head still attached, but don't think you'll get this from your local supermarket.
	Sara wants to know: "You know how the Chinese believe in luck etc, do you have a lucky charm or are you superstitious?"
James M:	Yes I do have a lucky charm. It's a silver dolphins tail necklace. I bought this after being nearly eaten alive while diving with some mates in the Maldives and dolphins came and scared away the sharks.
	Greg wants to know: "Is the Chinese diet healthier than ours?"
James M:	Yes its healthier as they eat far more vegetables and fish. Its also the way its cooked, they don't use animal fats like butter and cream as we do in the Western world. There are packs of ready frozen wok vegetables which make it ideal for people to try stir fries at home, check out the Findus website for more information.
	Emma wants to know: "How much oil do you need to use when stir frying? Does it matter what sort of oil you use?"
James M:	You use about two tablespoons of ground nut or vegetable oil, not sesame oil or olive oil. Sesame oil and soy sauce are always put in at the end.
	Biscuit wants to know: "Who's the spice in your life?"
James M:	I am currently a father with a young puppy named fudge. He is my life at the moment. Very little spice, but a lot of little cigar shaped things on the kitchen floor!
	Mary wants to know: "Why is that the great majority of cooks insist on putting garlic in everything? I hate the stuff- even a small amount makes me feel squiffy. I have had to walk out of several restaurants due to the overwhelming stench of this anti-social monstrosity. I know that it is said to be beneficial health-wise, but it is the opposite for me!! Thanks Mary"
James M:	Dear Mary, I have a fantastic recipe for roast chicken with 40 cloves of garlic. I'll eat the garlic and you can eat the chicken. Love J
	Bonnie wants to know: "What is the Chinese Capsule Cupboard?"
James M:	Soy sauce, chilli, garlic, ginger and wok frozen vegetables - I hope this is ok, happy cooking!
	Fran wants to know: "Do Findus do a Chinese style Findus crispy pancake?"
James M:	Not yet, but watch this space!
	Kim wants to know: "Why should you not use olive oil in a stir fry? I only tend to use olive oil in cooking as I feel it's better for me."
James M:	Because olive oil and sesame oil have a low flash point, which means they burn easily. That's why extra virgin olive oil is only used in dressings etc, as the flavour of the olives will burn when cooking. However, olive oil will be ok to use in cooking but not in stir-fries. Have you ever had a Chinese with olives in it?
	Peking Tom is asking: "How can you tell when there is cumin in your food"?
James M:	Cumin has a very distinct flavour, however, it is very good for stopping farting...apparently.
	Gemma wants to know: "What is the biggest wok you have ever seen?"
James M:	You have a dirty mind!
	Dan wants to know: "Have you ever had a disaster on Ready Steady Cook?"
James M:	Yes yesterday I cooked a roast pork loin and put it in the oven that wasn't on. So with ten seconds to go, Ainsley took out this marinated pork loin and put it onto the salad. And I couldn't understand why nobody tasted it!
	Nat wants to know: "What exactly is schezuan cooking?"
James M:	Schezuan cooking can be achieved at home by simply stir-frying with the addition of several ingredients, the main of which can be using schezuan pepper. The best way is to roll meat in schezuan pepper and pan fry it.
	Talia wants to know: "What is the best veggie Chinese dish you know?"
James M:	Take a pack of the wok stir-fried vegetables and right at the end add a little honey and coriander.
	Ramkiss has a question: "When was the last time you had a Chinese take away? Or do you prefer to make your own?"
James M:	I made my own the last time, but had a takeaway last month.
	Jolly wants to know: "Who do you prefer, Ainsley or Fern?"
James M:	Ainsley is a great mate of mine, but having done the full Monty for children in need with him, I always see him in a different light. But I love Fern as well, but none of us could understand why Phil Vickory kept winning the damn show for two years!
	Raj wants to know: "Given the chance, what person would you like to cook for?"
James M:	The one person I have always wanted to cook for would be Princess Diana, as I have had the opportunity to cook for most of the royal family and I thought she was fantastic.
	Jackie wants to know: "Who is your most favourite chef?"
James M:	My most favourite chef is a guy called Thomas Keller, he runs a restaurant in the Napa Valley, California, called the French Laundry - and it was the greatest meal I've ever had in my life.
	Dolly wants to know: "Where are the best places to get Chinese ingredients from?"
James M:	Chinese ingredients are available in all supermarkets, any specialised ingredients can be found in Chinese supermarkets in some cities i.e. Newcastle, Birmingham, Manchester and London.
	Linda wants to know: "I love getting desserts but when you go to a Chinese restaurant they are usually disappointing so I never get them. Do you have any good Chinese dessert recipes?"
James M:	The Chinese aren't particularly known for their desserts. However, a simple sliced pineapple dusted with a mixture of castor sugar and chilli powder and then grilled and served with vanilla ice cream is fantastic.
	Annie wants to know: "Why don't you wear your bandana anymore?"
James M:	Dear Annie, getting far too old, my hair was falling out, mid life crisis and it wasn't ever a gimmick its because I'm 6foot 4 and can't wear a chef's hat because of low ceilings and doors.
	William wants to know: "I'm rubbish with women - have you got any tips on how I can seduce the ladies with food?"
James M:	Dear William, I am not Trisha but simple recipes always win and lets face it you can buy it ready made, hide the packet and fob it off as your own - like the simple stir fry i mentioned earlier!
	Peter H wants to know: "Where is your Deli shop in London - would love to visit? "
James M:	It's in Winchester.
	Dr David Banner wants to know: "James, how is your crème Brule? Do you get it perfect every time?"
James M:	Anthony Worrell Thompson cooks his Crème Brule on the stove top and sets it into a mould. I make mine with a cold mix and bake it in the oven as I think this creates a much smoother and better tasting dish.
	Karen wants to know: "How did you get into cooking and what tips can you offer a wannabe chef?"
James M:	I got into cooking at 4 years old, professionally when I was 8. My best advice is hard work and simplicity is the key with all cooking.
	Fanny Adams wants to know: "What is so special about special fried rice?"
James M:	The addition of normally prawns and meat such as pork, turn it into special fried rice.
	Taylor wants to know: "What are some of the foods we can prepare for the Chinese New Year?"
James M:	A simple stir fry using five ingredients - soy sauce, chilli, garlic and ginger and then finally an addition of wok frozen vegetables. To change the flavour even more, products such as sesame seeds, honey, lime and fruit can be added.
	Gemma wants to know: "I love woks. What is the best make?"
James M:	My best advice with woks, I find the thinner the better as they get much hotter.
	Tara wants to know: "What other cooking methods apart from deep-frying and stir-frying are commonly used in Chinese cooking?"
James M:	Chinese food is healthy because not just of stir-frying but fish is steamed quite a lot.
	Nat wants to know: "Do you still drink at Moloko's vodka bar...?"
James M:	No.
	Kelly wants to know: "When you appear on Ready Steady Cook who is your favourite component?"
James M:	Brian Turner, because I always win!
	Candy wants to know: "Hi James, just wondering how do you come up with new recipe ideas when you are on TV?"
James M:	Experience is the main thing and the knowledge from all the restaurants I have worked in the past.
	Russ wants to know: "Besides Chinese food - what is your favourite food?"
James M:	Thai.
	Scott wants to know: "How did your interest in Chinese cooking begin?"
James M:	About 8 years ago I was head chef at a restaurant in Hampshire and we employed a Chinese chef who created fantastic recipes.
	Sheena wants to know: "It is the year of the monkey. Does that mean that Chinese food has monkeys in it?"
James M:	Yes your right and if you're born in the year of the monkey your supposed to be intelligent and popular. And No there are no sweet and sour monkeys!
	Simon wants to know: "How do you manage your own deli whist appearing TV?"
James M:	a good manager and an ex pastry chef of mine runs it for me.
	Pink Boy wants to know: "Are there 2 scarier words in the English language than "celebrity" and "chef", if so what?"
James M:	That's a first - a pink boy who's scared of celebrity chefs! Were you in the Trisha audience today?
	Sheila wants to know: "If you were a Chinese dish what dish would you be?"
James M:	Spare ribs
	Polly wants to know: "Do you like Ken Hom?"
James M:	Yes, Ken Hom is fantastic. I've worked with him many a time.
	Tim wants to know: "Is cooking Chinese food at home easy, why not just go to a take away?"
James M:	As I mentioned before Tim, Chinese food in particular a stir fry, can be cooked in 6-8 minutes and with very few ingredients you can get a very authentic taste.
	roiski wants to know: "I cant cook to save my life what would be your advice to get me started"
James M:	Simplicity is the key and as we mentioned the stir fry is one of the nicest dishes to get started on.
	Pink Boy wants to know: "Which is the best Chinese restaurant in Central London and no I was not in the Trisha audience, I'm more of a Kilroy fan?"
James M:	I think the Blue Elephant in Chelsea.
	Vicky wants to know: "Do you think Chinese food has become less popular due to other cuisines such as Thai becoming more widespread?"
James M:	Chinese food and Thai food are becoming more popular rather than less, due to our tastes and knowledge increasing.
	Tony wants to know: "What Chinese sign were you born under and does that say a lot about you?
James M:	I was born under the rat.
	Ruby wants to know: "Can you sometimes not be bothered to cook for yourself when you get home?"
James M:	Of course, doesn't everyone.
	Pink Boy wants to know: "...what about on a budget?"
James M:	I'll lend you a fiver.
	Meesh wants to know: "I thought the Blue Elephant was a Thai restaurant?"
James M:	Well done Meesh, somebody was listening. I was just trying to confuse Pink Boy! The best restaurant I know is called Luxuriance and its in China Town. The ribs are fab!
	Evie wants to know: "Have you ever been to China?"
James M:	Yes I have been to China; I love the place, especially the open markets. Not to keen on some of the pieces of meat they have on offer, but the tropical food is amazing.
	Foy Foy wants to know: "I like pork as often as I can get it. What is the tastiest Chinese pork dish?"
James M:	Peter Gordon has the best recipe for pork belly, try that.
	Dr David Banner wants to know: "Hi James - my new year resolution is to master how to cook the big bowls of seafood ramen you get in Wagamama etc. What stock should I start with? "
James M:	David, a lot of stocks in fish cooking are generally made with chicken stock, try that.
	Jimmy wants to know: "Are frozen vegetables really that good for use in stir-fries?"
James M:	Yes Jimmy, all these vegetables are fresh frozen individually so they don't stick together while stir-frying. They also help to give the stir-fry moisture.
	William wants to know: "I'm on a permanent diet - can I eat Chinese food? "
James M:	Chinese food is one of the healthiest diets in the world. How else would the Chinese get to live as long as they do?
	Louise wants to know: "Does Britain do Chinese food well?"
James M:	Certain Chinese dishes in the UK are made for the British palate, such as some sweet and sours, as the British taste has a love for sweet things.
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