At last, a cookbook which shows you how to make quick, healthy and delicious but different meals to impress your friends in minutes using one pan. Soups, starters, braised meats and steamed fish plus pulses, grains, noodles and vegetables are listed in over 80 recipes.

I’ve been using my wok for many years but now a whole new array of possibilities has opened up thanks to Wendy who is a freelance food editor for OK! The book explains the wok, a one-size-fits-all pan which has been used for over 2,000 years.

It explains how to choose a wok, how to season a wok, cleaning and details useful equipment for wok cooking including bamboo baskets and a tempura rack which fits over one side of the wok and is used to drain and keep foods warm. Stif-frying secrets are explained along with shallow-frying and deep-frying plus steaming, braising and smoking g.

It also lists ingredients needed for wok cooking and gives hints on seasoning. And, she lists other ingredients which could prove an adequate substitute. That’s exactly what I need from a book which is a handy size for using on a worktop. What’s more, the quality of paper is a bonus as the book is easy to handle in a busy kitchen.

As to the recipes, they are easy to follow and the colour pictures make you want to reach for the nearest wok. I did and enjoyed the experience. It has opened new culinary doors.