1. juice of 2 limes . Jamie Oliver’s vegan Thai-style noodle salad from his latest cookbook, Ultimate Veg, is a beautiful and bright way to use up your veggie odds and ends I find it tastes really fabulous over long thin slices of grated carrots as a carrot salad. Garnish with cashew nuts or sesame seeds. 1 x 250g sirloin steak, trimmed of visible fat . Grate in the palm sugar, stirring, until completely dissolved (you might need to muddle some of the larger bits). Peel and finely chop the garlic, deseed and finely chop the chilli, then add to the bowl. https://www.deliciousmagazine.co.uk/recipes/quick-thai-salad Crush the roasted peanuts in a pestle and mortar. Coarsely grate or cut the carrots into matchsticks, then halve, deseed and thinly slice the cucumber on an angle. https://www.cdkitchen.com/recipes/recs/10/Thai-Salad-Dressing83011.shtml Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. 2. “Recipe from Anil at Moraes of Manna at Broadway Market in London. Peel and finely grate or cut the mango into matchsticks, then pick and roughly chop the mint leaves. Place the chilli, garlic, vinegar and sugar in a saucepan and heat to dissolve the sugar. ”, Please enable functionality cookies to use this feature, Please enable targetting cookies to show this banner, Beautiful British food for the Queen’s birthday, Tasty Thai beef & mango salad: Donal Skehan, 1 handful of unsalted peanuts, 2 x 300 g free-range chicken breasts, 1-2 carrots, 1 cucumber, 1 green mango, 1 bunch of fresh mint, 1 small red onion, 2 spring onions, 1 handful of ripe plum or cherry tomatoes, 1 handful of beansprouts, 1 handful of deep-fried beancurd, a few sprigs of fresh coriander, 1 fresh red chilli, 2 tablespoons fish sauce, 3 tablespoons rice wine vinegar, 1 lime, 2 tablespoons palm sugar, 1 clove of garlic, 1-2 fresh red or green Bird’s Eye chillies.