Braised Cod with lemongrass and lime
Weeknight-friendly Cod Mash with the lemongrass and lime we come back to again and again. Big...
Our tested Grilled Turkey Hash: zingy, generous, and balanced with red curry. Serves 4 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the red curry elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Grill over a medium-high heat, turning once, until nicely charred and cooked through.
Stir in the fish sauce and the rest of the red curry flavours, letting them cook out for a minute until fragrant.
Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Weeknight-friendly Cod Mash with the lemongrass and lime we come back to again and again. Big...
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