Alfred Prasad

Delight your tastebuds with Greek-style baked fish with tomato sauce during the lockdown. Psari Plaki by Chef Alfred Prasad. Summer heat and an extended lockdown may seem a bit ominous. So, this light, fresh and delicate comfort dish is perfect for the locked-in lunches or warm summer nights. Add to that, a black olive salsa to give it a wonderful added texture and dimension, and enjoy it with a side of sourdough toast.

Khow suey is a coconut noodle soup with its origins in Myanmar (formerly known as Burma), where locals often eat it for breakfast. A base is made from onion, garlic, ginger, curry spices and gram flour, before being let down with stock and coconut milk to create a rich broth. Alfred gets creative with his other ingredients, using jackfruit and bamboo shoots to create a vegan version – feel free to do the same!

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