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Showing items 1 to 3 of 3

Pan and bowls full of aubergine Thai jungle curry with lime garnishes
Aubergine Thai jungle curry

Whip up this flavourful, low-calorie aubergine Thai jungle curry in just 20 minutes using a premade curry paste. Perfect for a midweek meal

Pad Thai Recipe with Broccoli
Broccoli pad thai

Make broccoli the star of this easy stir-fry recipe. Pad thai is quick to make for an easy midweek meal on the table in 25 minutes

Bowl of beef massaman curry on a plate with a spoon
Beef Massaman curry

This slow cooked Thai curry is wonderfully rich and mild enough for the whole family to enjoy. Serve our beef massaman with jasmine rice to soak up the juices

Make this pickled greens with cloud ear mushrooms dish, then check out our easy pickled veg, chilli pickled radishes and more pickling recipes.

Despite London having possibly the best nightlife in the UK, it feels rare to get a spot like Speedboat Bar. Open until late on the weekend (you can get your fill of fiery cuisine and party vibes until 1am), this Thai canteen in Chinatown, brought to you by Plaza Khao Gaeng’s Luke Farrell, has décor almost as bombastic as the flavours. Once you’re done looking at the framed pics of the Thai royal family or playing a game of pool, get your tongue tingling with a menu that would satisfy any chilli fanatic. And don’t forget to cool down after with a creamy cocktail or a tower of beer. @speedboatbar

  • handful of white dried cloud ear mushrooms
    (available at souschef.co.uk or thai-food-online.co.uk)
  • 6 red bird's-eye chillies
    seeds removed, chopped
  • 2 garlic cloves
    chopped
  • 1 tbsp caster sugar
  • 2 tbsp lime juice
  • 2 tbsp Thai fish sauce
  • 50g pickled mustard greens
    roughly chopped (available at souschef.co.uk or thai-food-online.co.uk)
  • 1 long shallot
    finely sliced
  • 3 cherry tomatoes
    halved
  • 6 cucumber slices
    thinly sliced
  • coriander sprigs
    to garnish

Nutrition: (3)

  • kcal92
  • fat0.8g
  • saturates0.1g
  • carbs18g
  • sugars8.8g
  • fibre1.1g
  • protein2.7g
  • salt3.5g
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Method

  • step 1

    Put the mushrooms in a bowl and cover with hot water. Leave for 20 mins to hydrate.

  • step 2

    Meanwhile, use a pestle and mortar to pound the chillies and garlic together with a pinch of salt. Add the sugar, lime juice and fish sauce. Have a taste – the dressing should be hot, sour and a little sweet.

  • step 3

    Put the greens, shallot, tomatoes and cucumber in a large bowl. Roughly tear the mushrooms and add to the bowl. Fold in half of the dressing until fully combined. Leave to sit for 5 mins before arranging on a small plate or platter. Garnish with coriander and serve the remaining dressing on the side for extra drizzling.

Discover more delicious pickling recipes

two Kilner jars on a wooden board filled with deep red beetroot

Authors

Luke Farrell
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