Stuffed squid with crab in a lemongrass broth

By Matt Tebbutt From Saturday Kitchen Ingredients For the broth 500ml/18fl oz chicken stock 2 lemongrass sticks, roughly chopped 1cm/½in fresh root ginger, peeled and finely chopped 1 tbsp chopped fresh coriander stalks 6 cherry tomatoes, roughly chopped 4 lime leaves 2 tsp tamarind paste 2 crab shells 2 …

Green peppercorn and lemongrass coconut broth

By Anna Jones From Saturday Kitchen Ingredients 4 tbsp coconut oil thumb-size piece fresh root ginger (about 50g/1¾oz), or to taste, peeled and roughly chopped 2 garlic cloves, peeled 1–2 small green chillies, or to taste, stems removed 4 spring onions, roughly chopped small …

Wok-fried venison and jungle-style curry with lemongrass and lime Thai rice

By Ching-He Huang From Saturday Kitchen Ingredients For the venison 300g/10½oz tender venison fillet 1 tbsp Shaosing rice wine 2 tbsp cornflour 1 tbsp fish sauce pinch sea salt pinch ground black pepper pinch caster sugar 1 tbsp vegetable oil 1 lime, juice only For the jungle …