Eastern feasting at its very best with hints of Japanese, Chinese and Thai to enjoy!
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.
For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed.
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.
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.
A very English, easy curry to use up the last bits of the turkey. No need to roast and grind your own spices (we are on holiday) – Sharwood’s hot curry powder is the next best thing.
Dhal is simply the Indian word for lentils. The best kind to use for this are the red split lentils which most supermarkets stock.
Perfect for Chinese New Year, you won’t believe how easy this is and how wonderful it tastes. You don’t have to eat the skin on the pork, but its gelatinous properties are very important to the flavour of the finished dish.
This quick cheat recipe is inspired by Thai flavours of lemongrass and ginger, giving you a wonderful Oriental supper that's quick and easy to make.
Supper for two? Go to the Far East, or at least bring it into your kitchen with these brilliant little patties. It has to be said they also work just as well with minced pork or lamb.
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