Chopsticks at the ready! Delia's recipes for Chinese food include a wonderful crispy beef stir-fry, plus stir-fried chicken and prawns - one of the healthiest cooking methods on earth and a brilliant way to up your veg intake.
Although this is described as a casserole, it actually cooks in no time at all, producing a depth of flavour that's quite irresistible.
Who says healthy food has to be worthy? This lovely steamed trout recipe is packed with freshness and flavour and is a real treat for two.
The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straight away because it goes all sticky.
The great thing about stir-fries is speed, and the great thing about turkey stir-fries is that the meat is already trimmed and prepared.
Purple sprouting broccoli has a short spring season so enjoy it to the full with this quick and easy stir-fry recipe packed with flavour and low in fat. Then, when the purple sprouting variety has gone, use standard broccoli instead.
Delia urges us to make the most of lovely purple sprouting broccoli during its short season. It lends itself beautifully to stir-frying, as in this Chinese recipe.
Chinese-style recipes are often perfect for one, because many of them are made at top speed. The trouble is that Westerners are often inclined to add a little extra cooking time, and the end result can be just that little bit overdone.
Chopsticks at the ready: like all stir-fries, this flavourful recipe is quick and easy to make and is a great way to eke out a piece of steak for two people.
Soba noodles are made with buckwheat and are traditionally served either hot in soups or cold in salads. The salad version is my favourite and you can, of course, use any green salad leaves in this recipe: rocket and young spinach leaves would be ver
The principle of stir-frying involves speed of cooking with a high heat. As the vegetables come into contact with the hot surface of the pan or wok, the heat seals in the flavour and all the nutrients are retained. It's not essential to have a wok, b
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