INGREDIENTS: (Serves 2) 1 x 400ml tin of coconut milk, 200ml chicken stock (or 1 chicken stock pot/cube dissolved in 200ml boiling water), 2tbsp fish sauce, 2tbsp grated ginger, 1tbsp grated garlic (about 4 cloves), 1tsp brown sugar, 2tsp white pepper, 2 lemongrass stalks, (fresh is better, dried is fine), 2 limes, 200g kale, bunch of coriander, bunch of spring onions, 2
red bird's eye chillies, 200g jasmine rice, 200g cooked and peeled prawns METHOD: 1.
INGREDIENTS For the salad: | 100g mung bean noodles (soaked in warm water for 30 minutes and drained) | 200g prawns (peeled and cleaned); increase to 400g if using only prawns | 100g squid (cleaned, scored and cut into 2cm pieces) | 100g mussels (cleaned with the shell removed) | 50g cherry tomatoes (cut into halves) | 100g little gem or iceberg lettuce (washed) For the dressing: | 25g coriander (finely chopped) | | 25g spring onions (washed and finely chopped) | | 25g celery (washed and finely chopped) | | 1/2 a red onion (thinly sliced) | | 1 clove of garlic (finely chopped) | | 1 table spoon of fish sauce | | 1 table spoon of melted palm sugar | | 1
red bird's eye chilli (finely chopped); add more to turn up the heat | The juice of 1 lime METHOD For the salad: 1.
INGREDIENTS 80ml olive oil 1 large red onion, sliced 4 garlic cloves, roughly chopped 1 tbsp ground cumin 1 tbsp sweet paprika 1 tbsp chilli powder 600g deboned lamb leg, cut into roughly 2cm cubes 250ml Belgian double ale 1
red bird's eye chilli, sliced 45g sultanas 6 semi-dried dates 1 cinnamon stick 15g chopped coriander 7g chopped flat-leaf parsley 3 plum tomatoes, cut into 6 wedges each 45g sliced kale
red bird's eye - biennial European catchfly having red or pink flowers; sometimes placed in genus Lychnis