THAI SEAFOOD CURRY WITH TAMARIND AND BABY CORN

Move over tomato broth – these mussels are served in a yummy curry that is extra tasty because the paste is made from scratch. With prawns and white fish, it’s a spicy, soupy, seafood spectacular.

Recipe on page 86

SPICED PORK WITH PICKLED APPLE AND WOMBOK SALAD

Homemade five spice powder – it doesn’t take long to dry-fry and blitz – plus a quick-pickle technique set this luscious pork dish apart!

Recipe on page 86

THAI SEAFOOD CURRY WITH TAMARIND AND BABY CORN

Preparation time 30 mins plus 20 mins soaking

Cooking time 20 mins

Serves 6

1kg mussels, scrubbed clean