Winning ways

SERVES 4

2 tbsp sesame oil 2 red chillies, 1

● ● finely chopped, 1 sliced 4 tbsp honey

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2 tbsp dark soy sauce ½ tsp ground

● ● ginger 2 garlic cloves, peeled and

● minced 1 tbsp lime juice (from ½ a

● small lime) 4 skin-on sea bass fillets

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½ tsp cornflour 2 tbsp light brown

● ● sugar A handful of fresh coriander

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1 bunch of spring onions, sliced

● lengthways 1 lime, thinly sliced

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Cooked rice or salad, to serve

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1. Start by making the curry paste. In a high-powered blender, place the green chillies, spring onion, lemongrass paste, ginger, garlic, kaffir lime leaves, lime zest and juice, salt, white pepper, cumin, ground coriander, shrimp paste and fish sauce. Pulse until fully combined.

2. Add the large bunch of fresh coriander (including stalks) and pulse until smooth. You may need to scrape down the sides a couple of times to ensure it’s fully combined. Set aside.

3. Heat the oil in a large frying pan over a medium-high heat. Add the chicken and fry for 5-6 minutes, until cooked through.

4. Add the curry paste you made earlier – you will need about 4 heaped tablespoons. Stir and cook for 2-3 minutes.

5. Sprinkle over the stock cube, stir, then pour in the coconut milk and heat through until the sauce is very hot but not boiling.

6. Add the broccoli, sugar snap peas and bamboo shoots and stir together. Heat through for a few more minutes, stirring often, until the vegetables are lightly cooked, but still crisp. Stir in the sugar.

7. Serve over rice and top with Thai basil and freshly chopped red chillies.

1. Heat the oil in a large casserole pan over a mediumhigh heat.

2. Add the onions and cook for 5-6 minutes, until soft and translucent.

3. Add the garlic and cook for a further minute.

4. Add the beef and cook until just browned. Break any large pieces up with a wooden spoon.

5. Add the red wine, bring to a bubble and simmer for around 3 minutes.

6. Add the stock, the Worcestershire sauce and honey and stir.

7. Add in the peppers and cook for another minute, then stir in the canned tomatoes.

8. Add the smoked paprika, cumin, ground coriander, chilli powder, ginger, mixed herbs, salt and ground pepper and the chopped fresh chilli. Give it all a mix and cook for about 2-3 minutes.

9. Add the tomato purée, ketchup, chipotle paste and chunks of 80% dark chocolate.

10. Stir and bring the mixure to a simmer. Loosely cover and simmer for a further hour.

11. After an hour, add the kidney beans and mixed beans. Give them a stir and allow the chilli to simmer for another 20 minutes.

This is also a good time to start cooking your rice if you are serving it.

12. Finally, stir in the chopped fresh coriander.

13. Serve with rice, tortillas, extra fresh coriander, sour cream and chopped fresh chillies, if you like.