Ken Hom served up tasty Stir-fried spinach with garlic and firecracker corn on Saturday Kitchen.

The ingredients are: 1 tbsp vegetable oil, 4 garlic cloves, crushed, 1 tsp salt, 750g fresh spinach and 1 tsp caster sugar.

For the firecracker corn: 275g sweetcorn (fresh, frozen or tinned), 1 tbsp vegetable oil, 2 small mild red chillies, seeds removed and finely chopped, 1 tsp caster sugar, 2 tsp Shaoxing rice wine, 1 tsp sesame oil and freshly ground black pepper, to taste.

See recipes by Ken in his book titled: Complete Chinese Cookbook available from Amazon now.