Use with prawns ... the crushed kaffir lime leaf, fresh lime juice and zest, and chopped coriander. Serve with steamed jasmine rice, and sprinkle over the reserved coriander leaves.

These prawns are full of Thai flavour with kaffir lime leaves, lemongrass, lime and fish sauce, and you can get them on the table faster than a Thai takeaway. Thinly sliced chicken can be used ...

I'm officially challenging Uncle Roger. Thai green curry is quite complex, though as long as you stick to the traditional ...

See, soup really needn't be boring! This one gives you a taste of the exotic for something a little bit different, with flavours of kaffir lime leaves, ginger and lemongrass.

Add tofu and shallots, then add rice ... prawn up in the spring roll sheet and deep-fry in hot oil. Serve with sweet chilli sauce and red chilli. Boil shrimp stock with lemongrass, galangal ...