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Steamed mussels

by Ken Hom
Main course

Steamed mussels with wine, garlic and parsley

by Mitch Tonks
Starters & nibbles

Steamed prawn gyoza

by Angela Hartnett
Starters & nibbles

Steamed salmon with black beans and Sichuan dumplings in spicy sauce

by Ken Hom
Main course

Steamed salmon with stir fried green beans and fragrant herb rice

by James Tanner
Main course

Steamed sea bass in a fragrant spicy sauce

by Ching-He Huang
Main course

Steamed sea bass in hot beer and ginger lime sauce

by Ching-He Huang
Main course

Steamed sea bass with a rice noodle salad

by James Martin
Main course

Steamed sea bass with griddled vegetables in a red curry sauce

by Matt Tebbutt
Main course

Steamed sea bass with soy and ginger

by John Torode
Main course

Steamed sea bream with scallop mousse

by Matt Tebbutt
Main course

Steamed seabass with tomato sauce, borlotti beans, taggiasca olives & gremolata

by Luke Holder
Main course

Steamed sole with cucumber and shrimps

by Matt Tebbutt
recipe

Steamed sponge pudding with honey butterscotch sauce

by Rick Stein
Desserts

Steamed syrup sponge and custard

by Matt Tebbutt
Desserts

Steamed syrup sponge pudding

by The Hairy Bikers
Desserts

Steamed syrup sponge with custard

by James Martin
Desserts

Steamed vegetables with tahini and yoghurt dressing

by Portia Spooner
Side dishes

Steamed whole sea bass with garlic, ginger and spring onions

by Rick Stein
Main course

Stems and herbs pesto

by Max La Manna
Main course

Stewed apples

by Helen Upshall
Desserts

Stewed pineapple

by Nadiya Hussain
Desserts

Stewed rhubarb

by Justine Pattison
Desserts

Stewed steak ragù

by Jack Monroe
Main course
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