Eastern feasting at its very best with hints of Japanese, Chinese and Thai to enjoy!
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.
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
This is a very sharp, concentrated preserve which goes wonderfully with fish, especially Rösti Crab Cakes. It is also good with Baked Thai Red Curry Chicken – but because it's so strong very little is needed. To sterilise the jar, wash it thoroughly
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.
Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.
A trip to Thailand inspired Delia to recreate this Asian classic when she got home ... and it was well worth it. Give it a try - it's not one of Thailand's most popular dishes for nothing.
If you have some Thai Red Curry Paste to hand, these little fish cakes make a wonderfully different first course, especially if the rest of the meal has a spicy theme.
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.
These lovely, sizzling deep-fried prawns are packed with flavour - and the dipping sauce simply adds plenty of Oriental elements. A real treat...
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.
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