For a spot of hot summer lunching, you can’t go far wrong with our new special guest recipe. Sweet baby corn, crunchy water chesnuts and red peppers mixed in with an array of Thai spices, lemongrass and a little chilli kick – it’s enough to send your taste buds to Thailand in your lunch break without actually having to escort them there personally. What’s more, as our lightest recipe yet, there’ no easier and tastier way to fine dine your waistline this summer. Enjoy.

Red pepper (15%), water chestnut (14%), water, onion, babycorn (10%), cooked rice (9%) (water, rice, vegetable oil), carrot, soy sauce* (water, salt, molasses, sugar, soya bean, wheat), demerara sugar, ginger, red chilli (1%), cornflour, garlic, red wine vinegar, coriander, vegetable oil, lemongrass, red thai curry paste (vegetable oil, water, red chilli, salt, ginger, garlic, galangal, sugar, lemongrass, shallot, kaffir lime peel, coriander seed, coriander (0.8%), cumin, cardamon seeds, white pepper), lime juice, sea salt, lime leaves. (*Contains: gluten, soya). Read this veg pots full nutritional information.