Cheese toastie INGREDIENTS SERVES 1 A drizzle of olive oil 4 stalks of rainbow chard, stems and leaves separated A slick of butter 2 generous slices of sourdough bread 1
bird's-eye chilli, finely chopped, or more to taste 75g extra mature cheddar 1tbsp mango chutney Salt and freshly ground black pepper DIRECTIONS Drizzle a little oil over the stems and leaves of the chard, rubbing it in so they are evenly coated.
INGREDIENTS (Serves 1) A drizzle of olive oil; 4 stalks of rainbow chard, stems and leaves separated; a slick of butter; 2 generous slices of sourdough bread; 1
bird's-eye chilli, finely chopped, or more to taste; 75g extra mature Cheddar; 1tbsp mango chutney; salt and freshly ground black pepper METHOD: 1.
NASI GORENG - INDONESIAN STIR-FRIED RICE (serves 4-6) INGREDIENTS: (prep 25 mins/cook 25 mins) 300g long-grain rice 3 tbsp vegetable oil 4 large eggs, beaten 100g fine green beans, cut in half 2 chicken breasts, cut into small even chunks 180g pack large raw peeled prawns, cut in half 200g shallots, thinly sliced 20g garlic, finely chopped 2 medium-hot red chillies, deseeded and finely chopped 1 red
bird's-eye chilli, sliced 1 medium carrot, thinly sliced Balinese spice paste (see recipe, below) 1 tbsp tomato puree 1 tbsp kecap manis (Indonesian sweet soy sauce) 1 tbsp light soy sauce 8 spring onions, thinly sliced To serve 1/2 cucumber, sliced 2 medium tomatoes, sliced 4 tbsp crispy fried onions prawn crackers METHOD: 1.
Rugofarm has created jobs for 1,000 people in a rural area by growing patchouli, citronella and
bird's-eye chilli on some 1,500 hectares (3,750 acres).
1 spring onion; 1 green
bird's-eye chilli; 1 stick of lemon grass; a handful of fresh coriander; 125g ocean flakes (from the fish counter); 200g peeled, cooked prawns; 250g skinless, boneless cod; 1 medium egg yolk; juice of 1 lime; 2 medium egg whites; a little sunflower oil for frying; 2tbsp oyster mushroom sauce; 2tbsp soy sauce; 1tsp Thai fish sauce; 1tsp sesame seeds; 1tbsp freshly chopped coriander
INGREDIENTS: (Serves 2-4 as a side dish) 500g fresh tuna steaks; 1tsp chilli powder; 2tbsp roasted curry powder; 1tsp freshly ground black pepper; 1tbsp vegetable or coconut oil; handful of curry leaves; 5g pandan (if you can find it); 2 small red onions, thinly sliced; 1-2 green
bird's-eye chillies, de-seeded and sliced; 10g fresh ginger, peeled and sliced; 10g garlic, peeled and sliced; 1tsp sea salt, plus extra pinch; 1tbsp tamarind paste; 1 cinnamon stick, broken in half; squeeze of lime juice To serve: A handful of coriander leaves 1 lime, cut into wedges Sliced avocado and green salad (optional) METHOD: 1.
think re-roast the SPICED ROAST CHICKEN WITH BROWN SUGAR, LIMES AND COCONUT MILK INGREDIENTS: (Serves 4) 2kg free-range chicken; 1/2 quantity chilli butter, melted; 800ml coconut milk; sea salt and freshly ground black pepper; For the chilli butter: 250g salted butter, softened; 4 red
bird's-eye chillies, deseeded and finely chopped; 1tsp chilli powder; 2tsp turmeric; 1tsp smoked paprika; 15g garlic, peeled (optional); For the marinade: 500g natural yoghurt or curd; 50g fresh ginger, peeled and roughly chopped; 50g garlic, peeled; 1tbsp chilli powder; 1tbsp turmeric 1tbsp freshly ground black pepper For the brown sugar limes: 4 limes; 2tbsp coconut oil, melted; 2tbsp brown sugar or grated jiggery To serve: Chopped fresh herbs; pomegranate seeds METHOD: 1.