Thai style laksa with tofu spring rolls
	Serves 18 + vegan This dish is absolutely amazing as the flavours and aromas are very deep and satisfying. If you want to simplify things leave out the spring rolls and use a regular vegetable stock instead of the brown stock. Be warned though the flavour will be compromised.		aubergine schnitzel paneer tikka massala fennel spanokopitta pumpkin pie griddled veg focaccia thai style laksa

	Brown stock 150ml (½ cup) olive oil 1 spanish onions 1 carrots 3 stix celery 2 leeks 4 cloves garlic 2 sprigs of rosemary few sprigs of thyme 4 bay leaves 400ml (2 cups) red wine 2 litres veg stock 2 dessertspoons vegetable bouillion 500ml (1 pint) of passata handful of dried porcini mushrooms	For the brown stock Saute the onion, carrot, celery, leeks and garlic in the oilve oil slowly until the vegetables are well browned. Add the herbs and then the red wine. Keep simmering until most of the liquid has been reduced out. Add the remaining ingredients and simmer very slowly for one and a half hours. Pass through a sieve and then it will be ready to use in the laksa sauce recipe.
	Laksa sauce 2 chillies 4 stems lemon grass 2 cm galangal 50ml (2 floz) Sesame oil 6 lime leaves 1 litre (2 pints) brown stock 1 tin coconut milk half a block of creamed coconut 50ml (2 floz) Light soy sauce Juice of 1 lemon 2 dessertspoons of brown sugar or Thai sweet chilli sauce	Saute the chillies, lemon grass and galangal in the sesame oil for a couple of minutes. Add the brown stock, coconut milk, creamed coconut and lime leaves and simmer for about 30 minutes. Season with the soy, lemon juice and sugar and take off the heat. This sauce can be made in advance and frozen down and is an amazing soup in it’s own right.
	Tofu spring rolls 1 small pack of firm tofu 1 pack spring roll wrappers Thai sweet chilli sauce cornflour and water	Drain the tofu, pat dry and cut into small squares. These can be made any size. Place a piece of tofu on one edge of a spring roll wrapper, drizzle a teaspoon of chilli sauce on it, fold over the sides and roll up. Seal with a little cornflour mixed with water. These spring rolls don’t keep so well it’s best to make them close to when you want to serve them. Just heat up some vegetable oil and deep fry. They can be shallow fried but just be sure to turn them over and not to overload the pan.
	Noodles and vegetables 1 pack of noodles (any variety you fancy) 2 carrots 2 courgettes 2 peppers 1 thumb fresh ginger 200g (7 oz) mangetout or sugar snap peas 50ml (2 floz) vegetable oil 100g (4 oz) beansprouts ½ bunch spring onions light soy sauce Fresh coriander.	Cook the noodles in boiling water or as instructed on the packet, cool by running cold water over it, drain well and coat lightly with a little sesame or vegetable oil to stop it sticking. Grate the ginger and fine chop the vegetables. In the restaurant we use a gadget called a mandolin; if you are using a knife do your best but they don’t have to be ultra fine. To serve Have the laksa sauce ready and hot in a pan. Deep fry the spring rolls and hold at the bottom of the oven or in a warm place. Heat the oil in a wok until smoking. Place the carrots, courgettes and peppers in the wok and start to stir fry. Fry for one to two minutes. Add the ginger and stir fry in. Add the mangetout and then the noodles. Immediately add a large dash of light soy sauce as moisture and seasoning and mix everything together thoroughly. Finally fold in the beansprouts and then the stir fry is ready to serve. Place the noodles, piled high, into bowls. Surround with the laksa sauce and top with the spring rolls. Garnish with the chopped spring onions and a sprig of coriander.
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