Thai Stir-fried Red Curry:
When we visited Bangkok in search of some of the best curries that Thailand has to offer, this was a favourite dish - chicken stir-fried with a red curry paste. It's fragrant with plenty of lime leaves, and served here with coconut rice and a zingy green mango salad. Enjoy with an ice cold Singha beer for the ultimate Bangkok experience!

Grilled Lamb with Saffron Rice:
Herbs and spices are integral to Iranian cuisine, and they play a huge role in making it one of the most celebrated and aromatic cuisines in the world. Here we’ve got an Iranian favourite - marinated and grilled lamb chops served with a delicious yogurt sauce, a simple salad and a buttery saffron rice.

• Thai Stir-fried Red Curry:
• 250g diced chicken, pork or beef strips, or use firm tofu for a veg/vegan version
• 100g green beans
• 50g shallots or 1 very small red onion
• 2 cloves of garlic
• 10g bunch of basil or Thai basil
• 1 small unripe mango (or 200g ready-prepared)
• 1 lime
• 200ml full fat coconut milk
• 25ml fish or soy sauce (any type)
• 15g sugar
• 150g jasmine or standard long grain rice

• Grilled Lamb with Saffron Rice:
• 4 lamb chops or 2 small chicken breasts, or use 1 aubergine
• 2 tomatoes
• ½ cucumber
• 10g bunch of parsley
• ½ lemon
• 150g natural yogurt (full fat is best)
• 20g butter
• 30g raisins or chopped dates
• 150g standard long grain or basmati rice