Whether you're a cookery novice or the Delia of your community, prove your May Day Bank Holiday party credentials by bringing one of these Antony Worrall Thompson dishes to the table for this
SESAME CHICKEN AND PEPPER STIR-FRY (Serves six) 3tbsp cornflour
450g chicken stock
3tbsp light soy sauce
1½ tbsp olive oil
600g chicken fillets, cut into pieces
3 clove garlic, peeled and finely sliced
1½ bunch spring onions, finely sliced
6 small peppers, preferably different colours, deseeded and cut into strips
1½ tbsp sesame oil
3tbsp sesame seeds
750g long grain rice
Place the cornflour in a bowl and whisk in the stock and soy sauce to a smooth consistency.
In a large wok, heat the olive oil and fry the chicken pieces, garlic and half the spring onions until the chicken is just cooked through.
Add the peppers and cook, stirring, for a further five minutes, then add the sauce.
Cook for a further five minutes, until the sauce has thickened slightly.
Stir in the remaining spring onions, then drizzle with the sesame oil and sprinkle with the sesame seeds.
Meanwhile, make the rice according to packet instructions, and serve with the chicken.