Final tidbit: Jeremy Loops’ spicy laksa broth

A: SPICY FRAGRANT LAKSA NOODLE BROTH

Everyone in my family loves chilli. At the age of three,

I was eating atchar with my parents. Both of them are great cooks, so whether it’s my dad’s famous peri-peri prawns or my mom’s spicy spaghetti pomodoro, there are always fresh ingredients with big flavours.

My broth recipe varies. I go by taste and what’s available to me, but it should always have a combination of fresh chilli, garlic, ginger, lemongrass, soya sauce, fish sauce, basil, coriander, spring onions, vegetable stock and, for a heartier laksa-style broth, I add tomato paste and coconut milk.

AND THE MUSIC?

Nature is my inspiration. I’ve just come back from a two-week holiday in Sri Lanka, where we stayed in the jungle. I returned feeling supercharged and really inspired. And I felt so at home in a country where everyone eats spicy food for every meal of the day!

In 2019, I’ll be touring Europe through January until the middle of Feb. It’s our biggest ever European headline tour, culminating with a show at Roundhouse in London, which is an epic 3 300-seater venue. I’m very excited about it!