Gok’s in the kitchen with two delicious recipes to welcome in the lunar new year, and he’s starting with his deliciously simple money bag dumplings. 

100g raw prawns, de-shelled and de-veined and chopped 

1 tbs Anchovy and chilli flakes 

1 tbs of ground nut oil 

1 tbs of rice wine vinegar 

1 teaspoon of light soy sauce 

1. Mix together the filling ingredients  and season with plenty of salt and pepper. 

2. Whisk the egg white until lightly frothy and then measure out one tablespoon. Add to the bowl and discard the rest of the egg white. 

3. Dust a work surface with cornflour and lay the wonton wrappers out flat. 

4. Place one wonton skin into a flat palm, add a 10p diameter teaspoon of mixture to the centre of the wrapper. 

5. Using the egg yolk wet the side of the wonton wrapper, fold the square wonton wrapper in half to make a rectangle and pinch all the edges with your fingers to make secure. 

6. Add a little egg yolk to the bottom right and bottom left of the horizontal rectangle. 

7. Pull the bottom left and right together creating a fold around the filling. 

8. Pinch together the edges and place onto a floured plate and keep refrigerated until cooking. 

9. Line a bamboo steamer and steam for a minimum of 9 minutes on a high temp or until the wrapper is soft and the filling is cooked.  

10. While dumplings are cooking, whisk together the dip ingredients. 

11. Remove from the steamer and serve with the dipping sauce. Eat immediately. 

Created by Jemma Melvin, the Lemon Swiss Roll and Amaretti Trifle will go down in history as a royal recipe.

Sticky, sweet, and finger-licking good, they are perfect for parties, summer barbecues, or Friday night dinners.

From inflatable microphones to party props that you can make yourself, Georgina Burnett is here to help you throw the ultimate Eurovision party.