This is a deceptively simple Thai classic, the small amount of ingredients meaning they all stand out and balance each other. Crisp, crunchy papaya and carrot match so well with the sweet/sour balance of the dressing, and it is so refreshing served alongside some chicken grilled with Kaffir lime leaves. It also goes well with[Read More]
Sea Bass baked with Thai Holy Trinity
Another very easy Thai dish, this uses the Thai holy trinity of flavours – lemon grass, galangal and kaffir lime leaf – a combination which enhances the flavour of the fish rather than overpowering it. It goes very well with the papaya salad featured elsewhere in this month’s recipes, and some steamed rice. The dish[Read More]
Scotch Broth
As a balance to all the Southeast Asian delights this month, how about this robust, old school soup from Scotland and the north of England? It relies on barley for its particular texture and creamy flavour, and is a great way to use up the end of a Sunday roast lamb. Wash the barley well[Read More]
Curry House ‘Mother’ Sauce
Ever wondered why homemade curries never taste quite the same as the restaurant versions? The answer is that Indian restaurants almost always use a ‘mother’ sauce as a base for all their dishes. A big pot of gently spiced gravy will be bubbling away on the range, to be added to everything from korma to vindaloo. With this[Read More]
Prawns with Salt and Chilli
This is a simple recipe which takes advantage of our divine Cypriot Pyramid Salt, in this case the chilli blend.. This salt will keep its colour and texture when cooked, giving a lovely salty crunch to the finished dish. It is best to use shell-on prawns to give you that full sticy finger experience, but by[Read More]
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