Girl power

Cosy up with an old favourite

TASTY THAI By Arnold Myint and Kat Thompson Serves 6 | Prep 20 mins | Cook 30 mins 30g shredded coconut4 litres neutral oil, such as sunflower, for frying2 tbsp vegan red curry paste2 tbsp chopped pre

It’s no surprise that Northern Thailand’s cuisine is as layered and vibrant as the region itself – a misty, mountainous landscape bordering Burma and Laos, shaped by forested hills, cool air and centu

Often, it’s the supporting roles that command the most attention – like these glorious starters, sides and sauces

Keep the stress (and cost!) of festive entertaining in check with prep-ahead freezer meals you can pull out as needed

Weather too grim to go out? Put the brolly down and rustle up our recipes using freezer and storecupboard standbys instead