LEARN.ENJOY.EAT

INGREDIENTS 1 tablespoon vegetable oil 2 tablespoons Green Curry Paste (see below) 400ml (14fl oz) coconut milk 1 tablespoon palm sugar 3 tablespoons light soy sauce 150g carrots, cut into bite-sized pieces 100g (3½ oz) Thai (pea) aubergines,...

INGREDIENTS 600g lamb neck fillet, all visible fat removed, cut into 3cm chunks 1 tbsp vegetable oil 1 onion, sliced 2 garlic cloves, peeled and crushed 1 thumb-sized piece fresh root ginger, peeled and finely grated 1 bunch...

INGREDIENTS 250g Chicken thigh 150g Apple aubergine, Pea aubergine 50g Sweet basil or Thai basil 1 large red chilli 1 can or 400ml coconut milk 200ml chicken stock or water 2 tablespoons fish sauce 1 tablespoon palm sugar...

INGREDIENTS 200g (7oz) Thai sticky rice 100g (3 1/2 oz) granulated sugar 1 teaspoon salt 325ml (11fl oz) coconut milk 2 ripe yellow mangoes 2 sprigs of sweet basil to decorate METHOD TIP: You can use black sticky...

INGREDIENTS (Photo by Kris Kirkham, recipe from Hong Kong Diner by Quadrille Books) 60 g (2 1/4 oz/1/4 cup) salt 12 Fresh eggs, at rooms temperature The Marbling Marinade 2 star anise 1 small cinnamon stick Zest of...

Portion Control - Always freeze your food in portion sizes, then you can easily defrost the right amount — no more food waste! A good way to do this is to line a bowl with your freezer bag...