LEISURE

IF YOU MAKE ONE THING… Thai-style chicken Serves ...

Chef Maunika Gowardhan showcases a variety of traditional regional dishes, passed down through generations

A moreish flavour combination of coconut, ginger and green chilli with toasty-herby za’atar. If you have leftover quinoa, try it baked in baby aubergines, whole roasted onions or even whole mild chill

■ Serves 6 ■ Prep 20 mins ■ Cook 2 hrs 10 mins 1 tbsp olive oil750g lamb neck, cut into chunks4 carrots, cut into chunks1 red onion, cut into wedges400ml chicken stock, plus extrafor the couscous400g

In the hands of Christina Kynigos, getting more of the good stuff into your diet is light work