A to Z

Gary Rhodes uses authentic oriental flavours from northern China - easily prepared from the comfort of your own kitchen

Gary Rhodes' speedy stir fry with beef, pak choi and red peppers makes a great mid-week supper

Fragrant jasmine rice works really well with Ching-He Huang's gingery sticky-fried steaks

Fuchsia Dunlop's fragrant, sizzling Chinese stir-fry is quick and easy to prepare, perfect with a bowl of steamed rice

Gary Rhodes makes an unusual twice-cooked lamb dish from the Northern region of China

Chef Yang from Amoy uses black bean sauce and fresh green beans in his Chinese beef stir-fry

Ching-He Huang's hearty stew can also be adapted for vegetarians - simply swap tofu chunks for the meat, and add them after the aubergines are tender...

Kylie Kwong's braised dried shiitake mushrooms are a great way of adding flavour and texture to Chinese dishes

New research has revealed that the tastes of people in Britain are changing as the insatiable demand for spicy foods continues

Mike Robinson combines big beef with bold flavours for addictive eating, oriental style