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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...

prep + cook time 45 minutes | serves 4 This fresh and spicy Thai noodle soup not only looks stunning, but is bursting with brilliantly zingy flavours. Light, refreshing, and perfectly balanced, creamy coconut milk and green curry paste form the base for the classic Thai flavour triptych of sweet, spicy, and sour. 1kg uncooked medium prawns 1 tbsp peanut oil 1 ⁄ 4 cup (75g) green curry paste 1 litre (4 cups) chicken stock 2 x 400ml can coconut milk 1 fresh long green chilli, finely chopped 8 fresh makrut lime leaves 125g rice vermicelli 125g sugar snap peas, trimmed, halved lengthways 2 tbsp grated palm sugar 2 tbsp lime juice 2 tbsp fish sauce salt and freshly ground black pepper 1 cup (80g) bean sprouts 1 ⁄ 2 cup (4g) loosely packed Vietnamese mint leaves (see tip ) 1 fresh long green chilli, extra, thinly sliced 2 limes, cut into thin wedges 1 Shell and devein the prawns, leaving the tails intact. Heat the peanut oil in a large saucepan over a medium heat; cook the prawns, in batches...

prep + cook time 2 hours 15 minutes | serves 6 Letting this traditional French stew bubble away on a low heat intensifies the flavours of the full-bodied sauce beautifully. Serve for a warming and hearty supper with mashed potatoes and green vegetables, if you like. 1 tbsp olive oil 350g streaky bacon slices, cut widthways into thin strips 12 chicken legs (1.5kg) 2 medium leeks (700g), white part only, thinly sliced 400g button mushrooms, trimmed 3 garlic cloves, crushed 2 tbsp plain flour 1 ⁄ 2 cup (125ml) dry white wine 2 cups (500ml) chicken stock 2 tbsp wholegrain mustard 2 tbsp fresh thyme leaves, plus extra to serve salt and freshly ground black pepper sour cream, to serve (optional) 1 Heat the olive oil in a 5-litre (20-cup) flameproof casserole dish or stew pan (see tips ) over a medium-high heat. Cook the bacon, stirring, for 5 minutes or until golden and crisp. Transfer to a large plate. 2 Cook the chicken in the casserole dish, in batches, turning, for 10 minutes or until br...

prep + cook time 30 minutes | serves 2 This soup is brimming with flavour and makes a perfect warming starter or lunch on a chilly day. Cheese and prosciutto toasts served alongside take this soup course to another level. Comfort food at its finest. 1 tsp extra virgin olive oil 1 garlic clove, coarsely chopped 1 small leek (200g), white part only, coarsely chopped 1 trimmed celery stalk (100g), coarsely chopped 2 medium potatoes (400g), diced into 1cm pieces 1 tbsp fresh lemon thyme leaves 3 cups (750ml) chicken or vegetable stock 1 ⁄ 3 cup (80ml) pouring (single) cream salt and freshly ground black pepper lemon thyme leaves, extra to serve cheese and prosciutto toasts (optional) 1 tsp extra virgin olive oil 2 slices prosciutto (30g) 4 slices sourdough bread (200g) 1 ⁄ 2 cup (60g) grated vintage cheddar 1 Heat the olive oil in a medium saucepan over a medium heat. Add the garlic, leek, celery, potato, and thyme; cook, stirring, for 2 minutes or until the leek softens. 2 Add the stock a...