Citrussy, green and mildly spiced, we’re addicted to Belazu’s punchy verbena harissa. Here we toss it with tofu and coconut yoghurt to create an innovative curry, and serve over golden turmeric and cumin rice.
Succulent spiced duck in a honey, sesame and tamari sauce. We shred it and layer with fine strips of spring onion and carrot in crisp lettuce wraps. Fresh red chilli sprinkled on top adds a spicy kick.