Use a fork to loosen and separate the grains of cold, cooked rice.

Place a large skillet or wok over high heat.

Add 2 tablespoons of oil and heat thoroughly.

Fry chopped onion until it reaches a light golden brown, then remove it to a plate.

If using, add the remaining 1 tablespoon of oil to the skillet.

Stir-fry the beaten eggs until done.

Add the cold rice to the pan, stir in soy sauce, and mix thoroughly.

Reintroduce the fried onion to the skillet, ensuring it’s well combined with the rice.

Continue heating until the dish is completely warmed through.

In a bowl, combine soy sauce and cornstarch.

Add the small pieces of lean pork and let it marinate for 15 minutes.

In a deep saucepan, bring beef or vegetable broth and water to a boil.

Add the marinated pork along with the soy sauce and cornstarch mixture to the boiling broth.

Cook over medium heat for 10 minutes.

Add the chopped watercress and cook uncovered for an additional 2 minutes.

In a small bowl, coat the diced chicken breast with cornstarch.

In a deep saucepan, combine water, chicken or vegetable broth, and water chestnuts.

Bring to a boil.

Add the cornstarch-coated chicken to the boiling broth and cook for about 10 minutes.

Beat the egg and slowly stir it into the soup.

Dish the soup into a large bowl and sprinkle chopped scallions on top.

Mix all ingredients except wonton skins and vegetable oil or broth.

Put one teaspoon of the mixture in the center of a wonton skin.

Moisten the edges of the skin with water and fold to form a tight triangle.

Press the edges together.

Repeat for the rest of the skins.

For Appetizers: Heat oil in a large pot.

Add a few wontons at a time and fry until golden brown and crispy, about 2 minutes per side.

Carefully remove with a slotted spoon.

(It is best to ask an experienced cook to help with the deep-frying.

) Drain on a paper towel and serve hot with duck sauce.

For Soup: Bring a large pot of water to a boil.

Add a few wontons at a time.

Do not overcrowd.

Cook over medium heat for 8 to 10 minutes.

Meanwhile, heat broth in a separate pan.

Add the cooked wontons to the broth.

Use about 3 dozen wontons to 5 cups of broth.

In a teakettle or saucepan, bring water to a boil.

Rinse a teapot (earthenware or china is better than metal) with a small amount of the boiling water.

Measure loose tea into the pot.

One teaspoon of tea for each cup of water is a good rule of thumb, but the exact amount is really up to your own taste.

You’ll probably have to experiment a little to brew it just the way you like.

Pour the boiling water into the teapot, cover, and let it stand for a few minutes.

Pour the brewed tea into cups.

Place the rice in a pan or bowl and wash it with cold water.

Run your hands through the rice and drain when the water becomes cloudy.

Repeat until the water is clear.

Place the washed rice and 3 cups of water in a deep saucepan.

Do not cover.

Put the pan over high heat and bring the water to a boil.

Reduce the heat to medium and cook for 10 minutes.

Cover the pan tightly and simmer over low heat for 20 minutes or until all the water has been absorbed.

Heat the olive oil in a casserole dish over low heat, and add the sliced red onions and crushed garlic.

Sweat gently for 20 minutes or until soft and tender.

Add the beetroot, vegetable stock, cooked pasta, and raspberry vinegar.

Heat through.

Season with salt and pepper to taste and serve the scarlet harmony red onion and beetroot symphony hot.

Wash the pak choi thoroughly under cold running water, rinse, and drain.

Pat dry with kitchen paper.

Trim the stems from the pak choi and shred the leaves.

Heat the vegetable stock in a large heavy saucepan.

Add the pak choi and cook for 10–15 minutes.

Mix together the rice wine vinegar, soy sauce, caster sugar, and dry sherry in a small bowl.

Add this mixture to the stock, together with the sliced chilli.

Bring to the boil, reduce the heat, and cook for 2–3 minutes.

Blend the cornflour with 2 tablespoons of water to form a paste and gradually stir it into the soup.

Cook, stirring constantly, until it thickens.

Cook for a further 4–5 minutes.

Ladle the sizzling Chinese cabbage delight into warm individual serving bowls and serve immediately.

Preheat the oven to 200°C/400°F/Gas mark 6.

In a heavy saucepan, melt the low-fat spread or butter.

Add the thinly sliced onions and cook gently, covered, for 10 minutes, stirring occasionally, until soft.

Add the vegetable stock and season with a little salt and pepper.

Bring to a boil, reduce the heat, and simmer gently for 30 minutes.

Stir in the skimmed milk and heat through.

Whisk the egg yolks with the lemon juice.

Add 2 ladlefuls of the hot soup and whisk well.

Stir the egg and lemon mixture into the soup and heat through gently, still stirring, until slightly thickened.

Avoid boiling to prevent curdling.

To make the croûtons, spread out the bread cubes on a baking tray and bake in the oven for 10 minutes until a deep golden brown.

Ladle the soup into warm individual bowls and sprinkle with the croûtons just before serving.