Through the week I no longer buy the Guardian in the morning. Obviously I can't live without it but I have taken to reading it online Monday to Thursday and then I return to the pleasure of the physical edition for the weekend, starting with Friday and the film reviews. Food and cinema - my twin delights. I cannot imagine life without them.
is tucked into the fold.
Tuesday night we sat down to a properly exotic meal with a myriad of textures and all the salt/sweet/sour flavours in deep bowls for the hot and tiny bowls on the side.
Thai Green Mango Salad
Generous side dish serving for 2
1 green mango, weighing about 450g1 large carrot (about 75g)
Small shallot, very thinly sliced
1 red bird's eye chilli, finely chopped
2 tbspns roasted peanuts, roughly chopped
2 tsp palm sugar - substitute caster if you need to
1 tbsp fish sauce
About 1 tbsp lime juice (depends on the tartness of the mango)
1 tbspn Thai sweet basil, chopped
Peel the mango and carrot, and shred, ideally using a mandolin. (There is a classic Rick Stein moment on one of his tv shows where he outlines how dangerous it is to use a mandolin incorrecty then proceeds to cut himself badly and swear virulently. It is remembered by all who saw it but, sadly, I couldn't find it on YouTube)
Pile into the centre of two side bowls and serve.
There was a little bit over that the man had as a relish with pork pie for dinner. East meets west in Stockwell.