In this country we've been quite slow switching on to soy sauce, but now – wow! – soy sauce has landed.
It is an ancient and crucially important ingredient in the Far East, used not just for seasoning but also for dipping, marinating, tenderising and at the same time purifying. What we need to concern ourselves with for the purposes of cooking is the enormous range in quality, and for cooks who care about quality the best soy sauce is made in Japan, where it is naturally fermented from wheat, soya beans, salt and water (the only ingredients that should appear on the label).
Short-cut unnaturally fermented soy sauces are not in the same league, so if you stick to Japanese you'll be sure you're using the best.
Use whatever meats you like, and chicken: the most important element is this lovely tangy, fruity glaze that lifts a barbecue into another realm…
Flavour, texture, colour…this South-East Asian classic has it all! Delia was given the recipe by one of China's most legendary restaurateurs, so we just know it is authentic and terrific.
Anyone who's been to Thailand will be familiar with lovely chicken satay, served with spicy peanut sauce. Delia's version is quick, easy and extremely tasty.
This is one of the most popular recipes on the site and is packed with flavour, lifting a simple chicken recipe into the realm of something really special (and easy).
Meaty and juicy, belly pork strips lend themselves beautifully to cooking in a gutsy barbecue sauce.
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