Nourishing, rich, warming and filling. Just the one dish meal you need on a cold night. It will have your taste buds dancing - fragrant, not too spicy. Please note I have made this paste with miso not shrimp. The soup is generally made with chicken but I have used two types of tofu. It comes in individual sizes to feed one but could be split between two for a starter. It is packaged in my large (serve four containers)

Nourishing, rich, warming and filling. Just the one dish meal you need on a cold night. It will have your taste buds dancing - fragrant, not too spicy. The soup comes in individual sizes to feed one but could be split between two for a starter. It is packaged in my large (serve four containers)

To allow vegetarians to savour the tart northern Thai tamarind curry I have omitted shrimp paste and used pulled jackfruit rather than pork. The result has the texture of meat and a fantastic flavour profile.

In the remote north of Thailand there were no coconut trees so the curries are made with a stock and are punchy and tart, not sweet. This is Nan's famous pork tamarind curry with a masala spice blend that shows the influence of Myanmar cuisine. It is studded with fresh ginger and the tartness is balanced by the addition of pickled garlic. Give it a try - you will be hooked! It is traditionally made with fatty pork belly but I have substituted pork neck and shoulder for a healthier option.

This is a way of layering tofu and winter vegetables so they soak up all the umami flavours of a house made master stock rich with five spice, star anise and cinnamon. It is perfect spooned over my wild rice medley.

In the mountains of Vietnam it is common to eat unhulled red jasmine rice. Rich in fibre but still delicate enough to soak up flavour.

This is an opulent Persian style rice that instead uses Thai flavours and the result is sublime. Delcious on its own or with a rich and fragrant Thai Curry.