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prep + cook time 45 minutes | serves 4 Making your own curry paste from scratch is simpler than you may think and will bring vibrancy and freshness to this fragrant Thai curry. This stunning dish is sure to enliven the tastebuds and impress your guests. Serve with steamed jasmine rice. 1 tbsp vegetable oil 2 cups (500ml) chicken stock 1 cup (250ml) coconut milk 1 tbsp fish sauce 2 tbsp brown sugar 2 tbsp lime juice 800g uncooked medium tiger prawns 1 cup (120g) frozen peas salt and freshly ground black pepper 1 lime, cut into wedges lemongrass curry paste 10cm stick fresh lemongrass (20g) 6cm piece fresh ginger (30g) 1 bunch fresh coriander (100g), with roots attached 1 fresh small Thai green chilli, coarsely chopped 2 shallots (50g), coarsely chopped 2 garlic cloves, coarsely chopped 2 tbsp water 1 Make the lemongrass curry paste. Trim the lemongrass; chop coarsely. Peel the ginger; slice thickly. Wash the coriander roots and stems; chop coarsely (you need 2 tablespoons). Pick 1 ⁄ 4 c...

vegetarian | prep + cook time 50 minutes | serves 6 This is a speedier vegetarian version of the Italian classic, which usually uses dried beans and ham hocks and requires long cooking times. You could use a can of red kidney beans if you can’t find canned borlotti beans. Serve with crusty bread. 1 tbsp olive oil 1 medium onion (150g), coarsely chopped 1 garlic clove, crushed 1 ⁄ 4 cup (70g) tomato paste 1.5 litres (6 cups) water 2 cups (500ml) vegetable stock 2 2 ⁄ 3 cups (700g) bottled tomato passata 1 celery stalk (150g), trimmed, finely chopped 1 medium carrot (120g), finely chopped 1 medium courgette (120g), finely chopped 80g green beans, trimmed, sliced diagonally 400g can borlotti beans, drained, rinsed 3 ⁄ 4 cup (135g) macaroni salt and freshly ground black pepper 1 ⁄ 3 cup coarsely chopped fresh basil leaves 1 Heat the olive oil in a large saucepan; cook the onion and garlic, stirring, for 5 minutes or until the onion softens. Add the tomato paste; cook, stirring, for 2 minut...