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. InWok for Less,Sunday Timesbestselling 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 will not only bring you joy but will save you both time and money.