I especially love the red peppers in this recipe, and we’re also using carrots, onion, and zucchini. Don’t be afraid to use ...

Instructions. In a large bowl, combine the mince, ginger, garlic, spring onion, ½ tsp fish sauce and breadcrumbs and mix well to combine. Shape into level tablespoons and roll into meatballs.

Ingredients. 400ml coconut cream, unshaken. 4 x 200g John Dory fillets, skin on (or use whiting, flathead or another white-fleshed fish) 3 tbsp Thai red curry paste (check gluten-free if required) ...

Ingredients. 400ml coconut cream, unshaken. 4 x 200g John Dory fillets, skin on (or use whiting, flathead or another white-fleshed fish) 3 tbsp Thai red curry paste (check gluten-free if required) ...

Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes.

Almost everyone has a favourite recipe for pumpkin soup and this is mine. A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin ...

Heat 15 ml coconut oil in a non-stick pan. Season the salmon on both sides with coriander, cumin, paprika, and salt. Lay the salmon, skin side down, in the pan and cook for about 4 minutes.