A Thai favourite, this massaman curry is packed with flavour from the fresh ginger, kaffir lime leaves and cinnamon. We've simmered succulent duck breast, green beans, baby sweetcorn and aubergine chunks in this rich sauce.
We mix ginger, garlic and coriander into heritage pork mince to make meatballs with a kick, then simmer them in a delectable green Thai curry sauce. Served with crunchy beans and sweetcorn over black rice.
Tom Yum is a delicious spicy blend of Thai flavours including lemongrass, galangal, garlic and chilli. We've added tender chicken, coconut milk and mangetout to this soup with crunchy carrot and courgette noodles.
These Asian-style lettuce boats are stuffed with heritage pork that's been cooked until crispy in sesame oil with fresh ginger, spring onions and freshly podded peas. Topped with a juicy, sweet and sour nectarine salsa.