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Oriental

Eastern feasting at its very best with hints of Japanese, Chinese and Thai to enjoy!

 
 
Dhal CurryServes 2

Dhal Curry

Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.

 
 
Coconut Lime Jellies with a Puree of Mango and LimeServes 4

Coconut Lime Jellies with a Puree of Mango and Lime

Coconut, lime and mango are all ingredients found in Thailand and, not surprisingly, this easy cheat dessert would slip down really well after a fiery Asian curry.

 
 
Oriental ChickenServes 2

Oriental Chicken

It’s hard to believe something so simple and easy can, firstly, be low-fat and secondly, taste so very good. I guarantee that once you’ve made this once, you’ll go on making it for ever.

 
 
Hung Shao Pork with Stir-fry GreensServes 2

Hung Shao Pork with Stir-fry Greens

It was many years ago when I first met Ken Lo, the famous cookery writer and restaurateur, and asked him how to make this, which is one of my favourite Chinese dishes. He didn't just give me the recipe, he came round to the flat where we were living

 
 
Oriental Pork Casserole with Stir-fried Green VegetablesServes 4-6

Oriental Pork Casserole with Stir-fried Green Vegetables

This is quite an exotic recipe, a wonderful combination of flavours that develop and permeate the pork as it cooks very slowly. The surprising thing is the casserole takes only 6 minutes or so to prepare from start to finish. Serve it with Thai fragr

 
 
Marinated Cucumber and Sesame SaladServes 2

Marinated Cucumber and Sesame Salad

This very simple little salad makes a nice side dish. I like to serve it as a nibble before an oriental meal. If you have problems tracking down Japanese ingredients, try www.clearspring.co.uk

 
 
Mango ChutneyMakes three 500 ml capacity jars

Mango Chutney

Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.

 
 
Oriental Steamed Fish with Ginger, Soy and SesameServes 4

Oriental Steamed Fish with Ginger, Soy and Sesame

This can be a quick supper dish for the family or it's exotic enough for entertaining: all you need is a fan steamer – bamboo or the old-fashioned kind.

 
 
Deep-fried Prawns tied with Noodle Bows with a Sweet and Sour Dipping SauceServes 4 as a starter; 2 as a main course.

Deep-fried Prawns tied with Noodle Bows with a Sweet and Sour Dipping Sauce

If you like the flavour of prawns, then frozen, raw tiger prawns, defrosted and briefly deep-fried, give possibly the best flavour of all – apart from taking them straight out of the sea. In The Oriental's cookery school the prawns were wrapped in th

 
 
Cucumber RaitaServes 4

Cucumber Raita

This is a side dish for curries. This idea is that the coolness of the yoghurt and the cucumber will counteract the hotness of the curry and so it does - much more effectively than cold drinks.