


1 cup red lentils

2 cup white rice

1 can coconut milk

3 cups boiling water

2 Bay leaves

1 kg chicken thighs

1 Tbsp curry powder

1 Tbsp paprika

1 Tbsp mild chilli powder

1 Tbsp white pepper

1 Tbsp salt

1 1/2 cups Greek Yoghurt

1/2 lemon juice (Optional)

1 tsp msg

Olive oil spray before air fryer

3 red onions, thinly sliced

1 large bunch red radishes, thinly sliced

2 cups boiling water

1 cup white vinegar

1/2 cup white or castor sugar

1/4 cup salt

1 Tbsp peppercorns (Szechuan peppercorns here)

1 Tbsp mustard seeds

1 cinnamon stick (optional end-lit)

2 bay leaves
Any of your favourite herbs!

Sesame oil
Rinse, drain rice and lentils until water is clear
Boil for 2 minutes with all ingredients then reduce heat to low for 10, then rest for 10
Marinade in everything (you can leave for up to a day if you want or use straight away)
Airfry 200 °C 20 minutes
Put all sliced red’s and pickles into a large cleaned and sealable jar
Boil water vinegar sugar salt and add to jar
Add other bits and paper towel to seal for 2 hours + ideally
Once pickled add to herbs with sesame oil