Rachel’s Sweet n’ Sticky
Thai Style Beef Salad
Colour coding your underwear drawer. Alphabetising your spice rack. Cutting those articles out of that gargantuan pile of magazines you’ve been hoarding. There are certain things we promise ourselves we’ll do and yet never seem to find the time. Since Patrick has already alphabetised his spice rack (seriously) the one thing left on his list was to create a Thai style beef salad. He’s been mulling it over for ages but hadn’t quite hit on the perfect combo. Luckily, sous chef Rachel was at a loose end after organising her sock drawer so last week she made it happen!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
