Nigel seems to have a lot of lemongrass in his food at this time of year, and that's fine by us, its astringent, sprightly flavours bring a zestiness to late winter suppers. This was a zippy, flavour-packed stir-fry and we followed the recipe fairly religiously, only adding tiny sprigs of broccoli to get our greens, and cutting back on the nam pla which I find too smelly for words - the recipe does need some, though, to balance the sweet/chilli/lime/ginger aromatics. Now we are 2 months into the challenge, and I feel I am getting to know Nigel a little and how he ticks - he certainly does Asian food brilliantly
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