Laksa, tom kha soup and the piña colada are just a few of my favourite coconutty things, and now the coconut is having its moment in fashion I get to scoff it in all manner of stuff from snack bars to juices, which pleases me no end.
I’m fairly new to cooking lamb Chinese style at home. Beef and chicken are my go-to meats of choice for stir fries, but lamb makes a tasty change, especially with white pepper and fresh coriander root.
Given the comments, ooh’s and aah’s I’ve heard after posting this recipe on Twitter, Insta and taking a few squares of it in to the office, instead of wait until I had time to write an intro I thought it best for everyone concerned that I get the recipe up pronto.
I’ve had more than my fair share of Bloody Mary’s over the years and reckon I’ve given most incarnations a go. I love those that are generous in their spicing, I quite like the ones with grated fresh horseradish (as long as they’re served ice cold), I’m not sure about the tablespoon of red wine one, I don’t like the ones made with chilli vodka, and as far as I’m concerned, jalapeños and pickles have no place in a good BM in my book.