For a simple supper, try Andy Waters’ Thai chicken soup or Alfred Prasad’s delicious Chettinad chicken curry. Marcello Tully mixes Brazilian flavours with coconut milk in his inviting Brazilian lime fish stew, while Paul Ainsworth’s Mussel broth uses fresh, bright Asian ingredients to create a light lunch. For something a little more substantial, why not try Peter Gordon’s Duck and coconut laksa with grilled sweetcorn.
Fancy a challenge? Alan Murchison’s White chocolate panna cotta with honeycomb makes a superb dinner party dessert garnished with fresh strawberries and Graham Hornigold uses a coconut milk anglaise in his complex Sheep’s milk mousse, pandan curd and caramelised puffed rice.
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