Prep time:

Cooking time: 10 minutes

Total time:

Serves: 4

1 or 2 Large Swordfish Steaks

1 Shallot

3 Garlic Cloves

2 Stalks of Fresh Lemongrass, trimmed

1 Inch Fresh Ginger Root, peeled and roughly chopped

2 Medium Chillies

2tbsp Vegetable Oil

3tbsp Fish Sauce

1tbsp Lime Juice

1tsp Palm Sugar or Light Brown Sugar

1 Tin of Coconut Milk

2 Kaffir Lime Leaves

Lucinda Hamilton creates divine barbecue dishes with a Thai twist using fresh fish from Cranbrook Fishmongers at Hartley Dyke Farm Shop...

Serve with Lime, Chilli and Coriander Sauce (below)

Asian Slaw

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Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...