This month we've got two dishes that hail from the north of Thailand but are now eaten throughout the country. To begin, a spicy pork salad known as larp muang moo which is served with crunchy lettuce leaves and cucumber. This is the Lanna version (a kingdom of Thailand that existed between the 13th and 18th centuries) and is flavoured with toasted chilli but, more unusually, a variety of aromatic spices including long pepper, star anise, cloves, cinnamon and mace. For the main course we've got gai yang, Thailand's version of grilled chicken served with two delicious sauces, a sweet chilli version and a tangy tamarind one which is thickened with toasted rice powder.

• Chilli Flakes: chilli, mild chilli flakes
• Paste Spices: coriander, garlic, star anise, Sichuan pepper, black pepper, cloves, cinnamon, mace, nutmeg, long pepper
• Salad Herbs: coriander leaf, basil, mint
• Chicken Marinade: coriander, lemongrass, black pepper, garlic, turmeric, shallot
• Stir Fry Spices: garlic, ginger, mild chilli flakes, white pepper, coriander
• Tamarind Sauce Blend: tamarind (tamarind, cornstarch), amchur, chilli, black pepper, mild chilli flakes
• Sweet Chilli Sauce Blend: mild chilli flakes, garlic

May contain traces of celery, mustard and sesame
Allergens are listed in CAPITALS

• 4 chicken legs
• 500g pork mince
• 100g shallots or 1 small red onion
• 2 cloves of garlic
• 300g packet of stir-fry veg (or equivalent of spring onions, carrots, cabbage etc - cut into bite-size pieces)
• 2 little gem lettuces
• ½ cucumber
• 50g bunch of coriander
• 2 limes
• 3 tbsp soy sauce (any type)
• 2 tbsp fish sauce
• 75g sugar
• 1 tsp cornflour
• 330g jasmine or standard long grain rice (not easy cook)