Why is it that certain dishes become classics, are both memorable and instantly recognizable and others less so? One theory is it's all to do with flavours and textures and tastes that complement rather than cancel each other.
Times food writer, Jill Dupleix cooks up a stir fry for Simon Parkes in the second of our series on classic food combinations. Jill fries noodles, chicken, vegetables, ginger, spring onion and garlic for a tasty yet simple dish. Simple Food by Jill Dupleix will be available in May by Quadrille Publishing Ltd. ISBN: 1903845386 Read the recipe.
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