½ cup coconut cream
2cm piece turmeric, peeled, finely grated (or ½ teaspoon ground turmeric)
½ teaspoon chilli flakes
grated zest and juice of 1 lime (or use ½ lemon)
½ teaspoon sea salt

Lush coconut needs a little tempering to help cut that richness with lime or lemon. I’ve kept the flavouring to a minimum but turmeric always makes an appearance, as much for bright vibrancy as well as its flavour. Try this with
Shredded carrot, chickpea & cashew salad

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1.Whisk all the ingredients together and set aside.
2.This will keep for up to a week in the fridge.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles