A few months ago the very lovely people at Dinnr got in touch and asked if I would like to review their service. What is Dinnr? Good question. Promising to bring cooking back into the lives of busy people, it’s a takeout service offering fresh and organic meals couriered straight to your door. The twist is – you cook it yourself. There are quite a few similar services out there – like HelloFresh and Gousto – so I set out to see if Dinnr really cut the proverbial mustard. Continue reading
The final of my Thai themed recipes that I wrote about for Farmison in April is an Isarn (Northeastern Thailand) pork speciality. We had this dish twice while travelling and I’d never tasted quite like it – a compellingly juicy, smoky grilled pork neck fillet, much like char siu, but served with a spicy and tangy dipping sauce called jaew. I couldn’t find any neck fillet so replaced it with slow roasted ribs for this version.
Get the recipe for Thai slow roast ribs with spicy Isarn dipping sauce
Next month I’ll be cooking some seasonal British recipes with my favoured Asian twist for Farmison. What do you think I should cook?
The next in my Thai themed recipes for Farmison is a Thai red duck curry. Although it’s apparently one of the most popular Thai dishes outside of its native country, I had never tasted it until our Thai adventure. What I loved about the version I tried was that it had pineapple and lychees alongside aubergine and red peppers. A lovely fruity curry base to go with the rich duck. Continue reading
My next Thai themed guest recipe for Farmison is inspired by a lunch that was cooked for us when we went on a trek in the Khao Sok National Park. That lunch consisted of succulent pork chunks on bamboo skewers, slow roasted over a fire by our guide. I tried to remember the guide’s seasoning recipe and replicated it for these ‘jungle’ style chicken skewers. Sadly when cooking I had no open fire, but a Sainsbury’s disposable BBQ had to do.
Get the recipe for Thai jungle chicken skewers at farmison.com. Continue reading
Spring is almost happening in Britain, so I’ve been inspired to create a healthy and refreshing salad for my next Thai-themed guest post on farmison.com.
I first ate this dish one our first night in Thailand in a restaurant called Ruen Urai. The traditional recipe calls for pomelo, a sweeter and less ascerbic version of grapefruit. However as they’re rather expensive and hard to find in the UK, I’ve substituted it with a super sweet ruby red grapefruit that works just as well. Let me know if you try this recipe out!
