Notes from a good r&d session with @meedu_saad, @benjamin__chapman & @calamansari working on sour curry recipes. We’re grateful to be able to use the fantastic @hanuman.aspler recipes for Gaaeng Nohp Pha Gaao and Gaaeng Chak Sohm as our bases. Our aim to ready dishes that will work as we come into winter season, peak moment for citrus and cold water shellfish. The Nohp Pha Gaao is elegant and floral, using scallops, pork belly, dried smoked mackerel, tomatoes, cucumbers & marigold from @goodearthgrowers @flourishproduce and finished with aromatic bergamot. The Chak Sohm a fascinating recipe, it’s simultaneously rich and with three layers of salty sour. We used salted hake and salted mackerel, shatkora lime and makrut lime leaf, served with grey mullet that’s been steamed with aromats. Looking forward to bringing this recipe to the forthcoming season of brilliant citrus @todolicitrusfundacio later this year. We’re hoping to see it’s first appearance on the menu at the latter end of this week, keep your eyes peeled. Photos by @calamansari