Thai

Who doesn't love Thai food? Lighter and more fragrant than Indian, it's become hugely popular in recent years. But you don't have to get a takeaway to enjoy its authentic flavours: Delia's recipes include moreish little fishcakes, aromatic curries and zingy salads.

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Serves 4, or 6 as a starter

Thai Bean Salad with Pink Grapefruit and Grapes

In Thailand, they use pomelo in salads, which is very similar to grapefruit. I have used pink grapefruit here, but when they're not available, you could ring the changes and use a thinly sliced, medium-sized mango.

Serves 2

Thai Salmon Filo Parcels

For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed. But I also suspect we could be in danger of overkill, so I like to use it only where it's really appropriate – like here, where a parcel

Serves 2

Creole Prawns

As Creole cooking only ever uses green peppers (and the colour’s nice), I’ve included a fresh pepper here. Otherwise, the equivalent amount from a jar of roasted peppers can be used without detracting from the end result.

Serves 4

Spiced turkey in a creamed coconut sauce

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.

Serves 4 as a main course, 8 as a starter

Thai Fishcakes with Sesame and Lime Dipping Sauce

The ingredients list for these noble little Thai-inspired fishcakes looks very long but the good thing is they can be made and cooked with incredible speed. Serve them as a first or main course, or as canapés with drinks.