Cook’s tips

Sweet-and-sour prawn skewers with Asian coleslaw

Buy gochujang, Korean chilli paste, at Asian grocers and large supermarkets. Substitute with sambal.

Find Kewpie mayo at the supermarket.

Sweet-and-sour prawn skewers with Asian coleslaw

Preparation time: 20 mins Cooking time: 15 mins Serves 4

32 medium green prawns,

peeled, deveined 2 Tbsp gochujang paste* 1 Tbsp raw caster sugar Juice of 1 lime 2 tsp white vinegar 2 Tbsp extra virgin olive oil 1 cup wombok

cabbage, shredded 2 green shallots, finely sliced 1 cup snow peas, finely sliced 1 carrot, cut into fine batons ½ bunch thai basil,

leaves picked ¼ cup coriander leaves ¼ cup Kewpie mayonnaise* 1 Tbsp sesame oil ½ cup fried noodles (*see Cook’s tips, left)

1 Thread 4 prawns onto a skewer. Repeat with remaining prawns to make 8 skewers in total. Mix gochujang, sugar, juice and vinegar in a medium bowl. Rub onto prawns. 2 Heat oil on a barbecue flat plate over a high heat. Cook skewers, turning, for 4 minutes or until cooked through. 3 Toss veg and herbs in a large bowl. Whisk mayo and sesame oil then toss through slaw. Top with noodles and serve with skewers.

Green curry of chickpeas, zucchini and spinach

Preparation time: 10 mins Cooking time: 20 mins Serves 4

1 Tbsp extra virgin olive oil 1 white onion, finely diced 6cm piece ginger, cut

into fine batons 4 cloves garlic, sliced 2 kaffir lime leaves,

finely sliced ¼ cup green curry paste 500ml vegetable stock 2 x 400g cans chickpeas,

drained, rinsed 2 medium zucchini, diced ½ cup green peas 2 bunches English

spinach, leaves picked ½ bunch coriander,

leaves picked ½ bunch mint, leaves picked Juice of 2 limes Sea-salt flakes and freshly ground black pepper, to season 2 cups bean sprouts Coconut cream and Asian herbs (such as coriander and thai basil), to garnish

1 Heat oil in a large saucepan over a medium heat. Add onion, ginger, garlic and lime leaves. Cook for 5 minutes or until softened. Add curry paste then cook, stirring constantly, until mixture begins to stick. 2 Pour in stock, bring to a simmer then add chickpeas. Cook gently for 10 minutes then add zucchini and peas. 3 Put spinach, coriander, mint and juice in a blender and puree until very smooth. Stir into curry then remove from heat. Season. 4 Divide curry between bowls. To serve, top with sprouts, a dollop of coconut cream and Asian herbs.

Steamed chicken with basil, lemon, brazil nuts and sautéed vegetable sticks

Preparation time: 10 mins Cooking time: 20 mins Serves 4

4 skinless chicken

breast fillets 1 Tbsp fish sauce 2 Tbsp brazil nuts, toasted 2 cloves garlic 1 bunch basil, leaves chopped, plus extra leaves, to garnish 2 lemons, segmented,

chopped ½ long red chilli,

deseeded, finely diced 1 Tbsp extra virgin olive oil 1 carrot, cut into batons 1 red onion, sliced 1 cup green beans,

sliced lengthways 1 turnip, cut into batons Sea-salt flakes and freshly ground black pepper, to season Lime halves, to serve

1 Put chicken in a bowl with fish sauce and set aside for 10 minutes to marinate. Put in a steamer basket set over a saucepan of simmering water. Cook gently for 15 minutes or until just firm to touch. 2 Meanwhile, use a mortar and pestle to pound nuts and garlic to form a paste. Add ½ of the basil and ½ of the lemon. Pound. Mix in remaining basil and lemon, and chilli. Set aside. 3 Heat oil in a frying pan over a medium heat. Add chopped veg. Cook for 5 minutes or until just softened. Season. Transfer to plates. Top with chicken. Spoon over a little nut mixture. Serve with remaining nut mixture and lime on the side.

Grilled lamb cutlets with preserved lemon and mint

Preparation time: 5 mins Cooking time: 10 mins Serves 4

Sea-salt flakes and freshly ground black pepper, to season 12 French-trim lamb cutlets ¼ cup extra virgin olive oil 1 Tbsp preserved

lemon, rind only ¼ bunch mint, leaves picked ½ tsp ground cumin 1 red onion, finely sliced 4 cloves garlic, minced ½ tsp fennel seeds 1 cup small mixed tomatoes 2 bunches English spinach ½ cup Greek-style yoghurt