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Thai in an hour

Dinner for six tonight? Our quick menu will have you sorted in no time
Photographs David Munns

Reproduced from March 07 issue of Olive magazine. This month's issue on sale now. Subscribe now and save 40%

Menu Vodka, lime and soda cocktails Thai starter selection with sweet chilli dipping sauce Thai beef salad with rice noodles and cucumber and sesame salad Fruit salad with coriander-lime syrup

Shopping list: cherry tomatoes 200g extra fine green beans a handful spring onions 2 cucumber 1 red chilli 1, finely chopped coriander leaves 20g mint leaves 20g pineapple 1 medium papaya 1 small mango 1 small kiwi 1 pomegranate 1 (or buy 2 tubs of readymade fruit salad instead of the individual fruits) sesame seeds 1 tbsp coriander seeds ½ tsp

limes 6 rump steak 3 rice noodles 250g sesame oil 2 tbsp fish sauce 2 tbsp Blue Dragon sweet chilli dipping sauce caster sugar 2 tbsp sesame prawn toasts 8 (we bought our starters from Marks & Spencer but most supermarkets sell something similar) veggie spring rolls 6 chicken kebabs 1 pack (about 15) prawn wontons 1 pack (about 12) vodka soda ice

Countdown to dinner at 8pm

7pm

• Put any wine that needs chilling in the fridge.
• Cook or soak the rice noodles following the pack instructions. Drain, rinse and cool.
• Make the fruit salad: peel the mango, papaya and kiwi and cut into bite-sized pieces. Remove the pomegranate seeds and cut the pineapple into chunks. Mix everything except the pomegranate with the juice of 1 lime. Chill.

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