“There’s something so immediately satisfying and a little theatrical about eating with your hands and these little nests are best enjoyed without cutlery. Simply wrap the lettuce leaves around the goodies and devour in one mouthful!” 

Serves 4

Ingredients

• 300ml tamarind juice
• 100g palm sugar (or soft brown sugar)
• 2 tsp salt
• 4 tsp light soy sauce
• 60g diced pineapple
• 75g whole chestnuts, diced
• 75g water chestnuts, diced
• 1 green apple, diced
• 6 tbsp fried onions
• 16 little gem lettuce leaves

Method

Put the tamarind juice, sugar, salt and soy sauce in a large mixing bowl and mix well. Add the pineapple, chestnuts, water chestnuts, apple and fried onions to the dressing and toss together.

Arrange the lettuce leaves on a large platter or individual serving plates and divide the salad equally between them.

“Our vegan pad thai really is the ultimate comfort dish, with rich stir-fry flavours, satisfying noodles and fresh vegetables.” 

Serves 2

Ingredients

• 300ml vegetable or rapeseed oil, plus 2 tbsp
• 150g firm tofu, cubed
• ½ small red onion, sliced
• 6 broccoli florets, halved
• 80g carrots, peeled and cut into batons
• 300g rice noodles, cooked according to packet instructions
• ¼ sweetheart cabbage, sliced
• 2 small handfuls of beansprouts
• 2 tbsp chopped chives or spring onions
• 2 tbsp unsalted roasted peanuts, crushed
• 2 lime wedges

For the pad thai sauce:

• 150ml tamarind juice
• 200g palm sugar (or soft brown sugar)
• 2 pinches of salt

Method

Mix all the pad thai sauce ingredients together in a mixing bowl and set aside.

Pour the 300ml of oil into a wok or deep saucepan over a medium to high heat and deep-fry the tofu until golden brown.

Remove from the wok and set aside. 

Pour the remaining 2 tablespoons of oil into a separate wok over a medium to high heat, then add the red onion and fry for a few minutes until softened. 

Add the broccoli, carrots and cooked tofu and stir-fry for 2 minutes until the veg is cooked. 

Add the cooked rice noodles and 180ml of the pad thai sauce and stir-fry for 1 minute, then add the beansprouts and chives (or spring onions) and mix through.

Divide between two plates or bowls, scatter over the crushed peanuts and serve with a lime wedge alongside.

“A traditional dessert enjoyed across Thailand – sometimes made with fresh mangoes gathered straight off the tree!” 

Serves 2

Ingredients

• 380g sticky rice
• 380ml water
• 150g white sugar
• 1 tsp salt
• 300ml canned or fresh coconut milk
• 2 ripe mangoes, sliced

Method

Wash the rice in cold running water three times, draining the starchy water each time.

Cook the rice with the water according to the packet instructions. When it’s done, let the rice sit for 10–20 minutes, then gently fluff with a spoon.

Add the sugar, salt and coconut milk to a saucepan and bring to the boil over a medium to high heat. Cook until the sugar and salt have completely dissolved, then remove from heat.

Place the cooked sticky rice in a bowl, add the thick coconut milk mixture and mix gently together. Leave to cool.

When ready to serve, divide the sticky coconut rice between two bowls and top with the sliced mango.

Giggling Squid Cookbook by Giggling Squid (£25, Ebury Press) is out now