The wok is an incredibly quick, heat-efficient cooking method - and a lot less expensive (and bulky) than an air fryer. Chinese and Asian cuisines have also always featured recipes that use cheaper ingredients. In Wok for Less, Sunday Times bestselling author Ching-He Huang focuses on these traditional, clever ways to reduce costs - all without scrimping on taste.

From creative ways to make fish, seafood and meat go further, to inventive veg-packed dishes that will satisfy the most committed carnivore, and ideas for using storecupboard ingredients to make multiple meals, the recipes are not only delicious but will save you both time and money.

Recipes included:

• Smoked Tofu x Veggie Stir-Fry x Cashew Nuts
• Prawn x Edamame Fried Rice
• Honey Soy Chicken x Mangetout x Walnuts
• Soy Egg & Broccoli Scramble
• Chinese-Style Oyster Sauce Beef Egg Omelette
• Soy Braised Sweet Potato & Chickpea Ramen
• Bang Bang Chicken Peanut Noodles

And much more