Eastern feasting at its very best with hints of Japanese, Chinese and Thai to enjoy!
This is a fantastic way to use up some of your leftover turkey after Christmas Day...spicy and creamy, it has all the flavours of Thailand in one warming dish.
This is designed for beginners, just to get the feel of making tempura and the practice. There are, of course, many different types of ingredient that can be used, such as squid, whitebait, chillies, pieces of green pepper, baby scallops, onion rings
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.
This is something a little different to ring the changes whilst we have an abundance of sprouting broccoli. I think it goes very well with most oriental dishes or just by itself with some steamed rice.
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.
Easy, authentic and full of Eastern flavour, this curry consistently appears in your top 10 favourites on the site and it's obvious why. Try it and see!
Those who like to use up every bit of food will love this one as it makes use of the pineapple's skin to create a really refreshing summer drink.
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.
Japanese food tends to be very low in fat, which is why Delia has borrowed some of its classic elements in this scrumptious salmon recipe for dieters. The salad adds plenty of crunch and unmistakeable sesame flavour.
These are little chicken kebabs, marinated in a spicy yoghurt mixture for several hours – after which they almost melt in the mouth!
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