Shallow-frying: There is no need for you to throw away the frying pan to cook low-fat recipes. The keys to successful low-fat frying are to invest in a good, high-quality heavy-based, non-stick frying pan or wok, and always carefully measure the oil, butter, or margarine (if you even use it at all in the recipe). Fat expands as it heats so add it to a hot pan and you will probably find that you need less than you thought. It helps to use a brush or piece of kitchen paper to spread the very thinnest film of fat or oil over the pan.

Dry-frying: Dry-frying is an excellent method for cooking meat and oily fish without the need of additional fat. A nonstick frying pan is useful but not essential; the most important factor is for the pan to have a heavy base. It should be heated until very hot before the fish or meat is added and, once in the pan, they should not be moved or turned over until a light crust has formed.

Sauteeing and/or stir-frying: This method can be converted into a non-fat cooking technique simply by replacing the usual butter or oil with liquids such as good, quality stock, soy sauce and lemon juice. These methods are particularly good for cooking vegetable recipes quickly. To prevent sticking a non-stick pan is helpful or a well-seasoned wok. But what is most important is to keep the food moving around the pan so it has no time to catch and burn.

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