• 400g Pigs Cheeks - excess skin and fat removed. if you’re not a fan of pigs cheeks any slow cook cut of beef is also delicious, for example, ribs or shin

• 2 tbsp Thai Taste Lemongrass

• 4 tsp Thai Taste Makrut Lime Leaves

• 2 long Red Chillies - bruised in a pestle and mortar

• 15g Thai Shallots - peeled and whole (any small, sweet shallot will do)

• 1 tbsp Thai Taste Galangal

• 600-700ml Thai Taste Coconut Milk - enough to submerge the meat

• 20-25ml Thai Taste Fish Sauce

• 1 tbsp Thai Taste Palm Sugar - heaped

• 3 tsp Thai Taste Tamarind Paste

• 2 tbsp Thai Taste Sweet Basil

• 50ml Olive Oil

• 1 tbsp Coarse Sea Salt

• 10g Coriander - picked and washed

• 100g Thai Taste Sticky Rice.

Step 1

Begin by coating the meat in the olive oil and the coarse sea salt and mix well with your hands ensuring that all the meat gets a good coating of oil and salt.

Step 2

In a large ovenproof tray add the meat, lemongrass, lime leaves, long red chillies, Thai shallots, two-thirds of the julienned ginger, coconut milk, tamarind, fish sauce and palm sugar then tightly wrap the tray in tin foil to protect the contents from the direct heat of the oven, all ingredients should be completely submerged in the coconut milk.

Step 3

Next place this tray on the middle shelf in an oven that is pre-heated to 190°C and cook for 2 hours.

Step 4

Once the time has passed take the beef out and check that it is cooked correctly, you should be able to break up the piece of meat with a spoon as it is so tender. The trick to this dish is low and slow, let the heat of the oven do all the work and all you need to do is assemble all the ingredients into one tray.

Step 5

Serve the stew in bowls topped with fresh coriander leaves and complement with Thai Taste sticky rice.