Gok explores his favourite curry influences from the UK and Asia. They include a naughty but nice takeaway favourite, a fried rice from Singapore, and a paneer curry.

Gok shares his recipes for three classic soups. He makes a perfect wonton soup, a crab and sweetcorn soup and a personal version of the classic tom yum.

Gok has three simple dishes for Friday night success. He makes a classic takeaway full of Szechuan spice, a fried beef favourite and a honey and lemon fish.