Southeast Asian food is fresh, easy and full of unforgettable flavours: Chicken and Rice will show you just how simple it is to make at home.br>br> Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she''d grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her mother. br>br> Chicken and Rice features the perfect midweek suppers rustled up in less time than it takes to order a takeaway (that are healthier and better tasting too), including FENNEL AND MINCED PORK STIR-FRY or TOM YUM SOUP WITH MUSSELS. Or for weekends, there are more adventurous projects such as lessons in making your own STEAMED BUNS and EGG NOODLES!br>br> With a seasonal approach to the very best of UK produce, these are recipes you''ll return to time and time again.br>br>''A feel-good blend of simple recipes and touching memories'' Diana Henry, Telegraph br>br> ''A really tempting ''discovery'' cuisine book . . . there''s loads you''ll want to cook'' Ed Smith, Rocket & Squash>
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