Thai

Making your own curry paste requires a little more effort, but the depth of flavour you’ll enjoy means it’s well worth it. Better still, you’ll make twice as much as you need, leaving you with a portion to stash in the freezer

Making toasted rice powder, known as khao khua in Thailand, is one of the many ways to use that pack of sticky or jasmine rice in your pantry. It adds a nutty aroma and subtle crunch to salads and can even be used to thicken sauces. Larb gai, or chicken larb, is a fresh, spicy salad from northeastern Thailand, traditionally finished with a generous sprinkle of khao khua. Swap the chicken mince for pork, beef or turkey if you prefer, and adjust the number of bird’s eye chillies to taste

Gaeng kua sapparod, a delicious Thai beef curry that brings back memories of simple, happy school lunches for MasterChef Champion Chariya Khattiyot. Pineapple's natural enzymes break down the protein in the beef to ensure a delightfully tender bite

Based on the classic Thai green papaya salad, som tam, but using swede instead of papaya – the texture and crunchiness is even better and just as tasty!