Tom Parker Bowles served up a tasty chicken salad (larb gai) with sticky rice on Saturday Kitchen.

The ingredients for the roast chilli powder are: 6 dried long Thai red chillies.

For the roast fine rice powder: 50g Thai sticky rice.

For the larb: 150ml chicken stock, large pinch palm or caster sugar, 350g chicken breast, minced by hand or store bought chicken mince, 5 tbsp lime juice, 2 tbsp fish sauce, 4–5 bird’s-eye chillies, chopped, 2 large pinches roast chilli powder (see above), 5 Thai shallots, peeled and thinly sliced, handful fresh mint, coarsely chopped, handful fresh coriander, finely chopped, handful Thai basil, roughly chopped, 2 large pinches roast fine rice powder (see above), freshly steamed Thai sticky rice, to serve (optional) and 1 Little Gem lettuce, leaves separated (optional).

See recipes by Tom in his book titled: Let’s Eat Meat available from Amazon now.