Nadiya's twist on pad Thai is made with pickled papaya, tamarind and turmeric. In the programme, Nadiya only used squid, but at home she usually adds mussels so we've included them here.

Place the tamarind paste, maple syrup, soy sauce, and olive oil in blender, and purée until smooth. Taste for seasoning. Pour into a bowl, and set aside. May be made ahead of time and refrigerated.

Pad thai is a stir fry that contains rice noodles ... “The Original” Worcestershire sauce: If you don’t have tamarind paste ...

Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. If using tamarind paste, a couple of ...