This curry is great made ahead and served 2 days later. It freezes well. Serve with jasmine rice.
Makes enough paste for double the recipe for Thai Fishcakes and enough for 500g of meat in a Red Thai Curry.
Sunshine on a plate. It is worth buying your tomatoes from a really good greengrocers for this recipe.
This early Summer salad is the perfect accompaniment to Angela’s Posh Supper Party Souffle Tarts.
This can be served hot or at room temperature. The tart will puff up deliciously in the oven and collapses as it cools, but it still tastes as good then as it does straight from the oven.
Serve this delicious pudding with lemon and vanilla cream. Simply whip 300ml of double cream with 1 teaspoon lemon zest, 1 tablespoon icing sugar and 1 teaspoon vanilla. Whip into soft peaks and serve chilled with the pudding.
Featuring Nigel’s new “Softer” butter!
To be served with the Harissa Shredded Roast Chicken and the Preserved Lemon Hummus.
This goes beautifully with the Shredded Harissa Chicken & Carrot and Cumin Salad.
This is delicious served with the Preserved Lemon Hummus & the Carrot and Cumin Salad. If you do not own a barbecue with a lid, you can cook it in the oven. Heat your oven 200C/180C fan/gas 6. Sit the chicken on a baking tray, place in the bottom of the oven, and follow the same cooking time.