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From tomato rice in Phrae to khao soi in Chiang Mai, northern Thail
SERVES 4 Ingredients 1 tbsp vegetable oil 1 red onion, thinly sliced 2 garlic cloves, crushed 5cm piece ginger, grated 1 lemongrass stalk, bashed with a rolling pin 5 tbsp Thai red curry paste 1 red p
Sri Lanka’s plant-based curries showcase the island’s flair for flavour. Rich with coconut milk and layered with spice, they celebrate local produce in all its glory – think meaty jackfruit, sweet bee
LEISURE
Speedy meals to see you through the week
Is your cupboard full of ingredients bought for one dish and never used again? Step forward Flavour Heroes , the new book from Gurdeep Loyal
Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as