SHOPPING LIST: Cooking Skills: Sauces 2, Chapter 8 (World Sauces and a Sauce Menu)

Fresh coriander, green chillies, limes, lemons, spring onions, garlic, natural yogurt, mayonnaise (optional), rose harissa paste or chilli paste, smoked paprika, ground cumin, ground coriander, fish sauce, caster sugar, fresh ginger, chicken thighs, flatbreads, rice, olive oil, flaked sea salt and a small blender.

A Peruvian-style green sauce (6 portions)
[ ] 1 large bunch of coriander (about 40 g)
[ ] 2 green chillies, deseeded
[ ] 2 spring onions
[ ] 1 garlic clove
[ ] 3 tbsp natural yogurt
[ ] 2 tbsp lime juice
[ ] 2 tbsp olive oil
[ ] 1 pinch flaked sea salt

A harissa-style yogurt sauce (6 portions)
[ ] 200 g natural yogurt (thick Greek-style is good)
[ ] 1 tbsp rose harissa paste, or chilli paste
[ ] 1 tsp smoked paprika
[ ] ½ tsp ground cumin
[ ] 1 small garlic clove, grated
[ ] 1 tbsp lemon juice
[ ] 1 tbsp olive oil
[ ] 1 pinch flaked sea salt

A Thai-style dipping sauce (6 portions)
[ ] 3 tbsp lime juice
[ ] 2 tbsp fish sauce
[ ] 1 tbsp caster sugar
[ ] 1 garlic clove, finely chopped
[ ] 1 red chilli, finely chopped
[ ] 2 tbsp warm water
[ ] 1 tbsp chopped coriander

A sauce tasting board (4 portions)
[ ] 8 chicken thighs, bone in
[ ] 2 tbsp olive oil
[ ] 1 tsp flaked sea salt
[ ] 1 tsp smoked paprika
[ ] 4 flatbreads
[ ] 300 g rice, cooked
[ ] 1 batch each of the three sauces above
[ ] 1 cucumber and tomato salad

For the experiments
[ ] Extra limes
[ ] Cumin seeds (for the experiment)
[ ] Chilli flakes (for the experiment)