Chicken and lobster yellow curry by Adam Handling

Chef Adam Handling’s culinary journey started at Gleneagles as the first ever trainee chef, before becoming Fairmont’s youngest ever Head Chef, culminating in winning Scottish Young Chef of the Year 2011.

Following his appearance on MasterChef: The Professionals, Adam has won multiple awards including Scottish Chef of the Year 2015, the British Culinary Federation’s Chef of the Year 2014 and one of the ’30 under 30 to watch’ in the 2013 Acorn Awards.

Adam opened his first independent restaurant, The Frog E1, in London last year to critical acclaim and will be opening the second The Frog in London this summer.

Adam Handling will be one of the top chefs on ScotHot’s brand new Staff Canteen Live stage at the SECC in March (15th and 16th). ScotHot is Scotland’s leading food, drink, hospitality and tourism trade show. For more information visit www.scothot.co.uk

For The Lobster: Serves 6

2 freshly cooked, prepared female lobsters, cut into good sized pieces.

For The Chicken:

3 cloves garlic

7 sprigs thyme

4 sprigs rosemary

6 white peppercorns

2kg boneless ‘oyster cut’ chicken thighs

Olive oil

Crush the herbs and garlic, mix with the thighs and add the olive oil to coat.

Line a metal container and cook in the oven for 20 minutes at 180°C.

For The Chicken Skins:

Scrape off the excess fat from the chicken skins.

Place in an oven, in between 2 trays and cook at 170°C for 8 minutes or until crispy.

For The Curry Paste:

4 red dried big chillies

120g shallots

100g garlic

100g Thai ginger

80g lemongrass

80g Thai ginseng

50g shrimp paste

10g kaffir lime peel

10g coriander root

10g turmeric

5g coriander seeds

5g cumin seeds

5g dry peppercorns

For The Yellow Curry:

30ml oil

100g palm sugar

6 tins coconut cream

40ml fish sauce

Salt and pepper to season

Add oil, palm sugar and coconut cream to a wok on a low heat.

Add yellow curry paste and bring to simmer – stir continuously for 1-2 minutes then add coconut milk.

Add the fish sauce and season to taste and then pass through a fine sieve.

For The Claws:

3 lobster claws, cooked

Dice the claw meat and place in the warm sauce.

To serve combine all of the above and enjoy!

Recipe taken from Smile or Get Out of The Kitchen by Adam Handling – Meze Publishing

In association with Taste Communications.

www.tastecommunications.co.uk