To cook rice perfectly every time follow this tried and tested technique called the absorption method. This method works for cooking all types of rice, but bear in mind that short and medium-grain rice (such as arborio and Japanese rice) need a little less water to achieve a more clingy, creamy texture ideal for risotto and sushi rice (check rice packets or specific recipes for recommended amounts).

The basic ratio is 1½ cups of water for every 1 cup of rice. Bring the water to the boil in a saucepan. Stir in the rice and keep stirring until the water returns to the boil. Cover the pot with a tight-fitting lid, reduce the heat to very low, and simmer gently for 15 minutes. Don’t lift the lid during cooking or the steam will be released. When you’re ready to serve, remove the lid and fluff up the rice with a fork. 1 cup of dry rice makes about 3 cups of cooked rice.

Cooking wheat noodles. Add dried noodles to a pot of boiling water and cook for the length of time recommended on the packet (usually around 5 minutes). We recommend that you don’t use the instant ramen type of noodles as these usually contain large amounts of palm oil-a highly saturated fat. To prepare packaged pre-cooked noodles, simply soak them in hot water for a few minutes to soften and separate before using.

Preparing rice noodles and bean thread noodles. Place noodles in a large bowl and pour boiling water over them to cover. Leave to soak for about 5 minutes until noodles soften and separate when stirred. The thicker rice stick noodles need longer soaking-around 10 minutes.

The secret to successful stir-frying is to get the wok really hot before you start, add a small amount of oil, then add the ingredients and toss them around quickly with a large spoon or turner (stirring continuously) until they’re cooked. The sauces and flavorings are added towards the end of the cooking process. For the best stir-fry results make sure to add the vegetables in order of their texture. “Hard” vegetables like broccoli and carrots take longer to cook, for example, than “soft” vegetables like Asian greens and mushrooms. If you’re using chicken or seafood, to avoid it overcooking and going tough, it’s best to quickly stir-fry these foods first until just cooked, then remove them from the wok and set them aside while you continue to cook the remaining ingredients. Then simply return them back to the wok at the end of the cooking process to heat through.