Southeast Asian food is fresh, easy and full of unforgettable flavours:Chicken and Ricewill show you just how simple it is to make at home.

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.

Chicken and Ricefeatures the perfect midweek suppers rustled up in less time than it takes to order a takeaway (that are healthier and better tasting too), includingFENNEL AND MINCED PORK STIR-FRYorTOM YUM SOUP WITH MUSSELS.Or for weekends, there are more adventurous projects such as lessons in making your ownSTEAMED BUNSandEGG NOODLES!

With a seasonal approach to the very best of UK produce, these are recipes you'll return to time and time again.

'Afeel-good blendofsimple recipesandtouching memories'Diana Henry, Telegraph

'Areally tempting'discovery' cuisine book . . . there'sloads you'll want to cook'Ed Smith, Rocket & Squash