Our Favourite Memories of HM The Queen & New Season Autumn Fashion With Polly Sayer

After a little break, we're back with a brand new season of the SheerLuxe Show. With it only being a week in since HM Queen Elizabeth II passed away, we couldn’t start the show without talking about the extraordinary events of the past few days, and throughout the show the team reflect on what has been an emotional, fascinating time. Plus, Polly picks out some of autumn's hero pieces and shows us how to wear them, Sommer Pyne is here with her favourite healthy dinner recipe, and Laura takes us shopping for some high street goodies...

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Prawn Tamarind Curry With Sommer Pyne

1 tsp of ground cumin
1 tsp of mustard seeds
1 tsp of ground coriander
1 tsp of ground turmeric
1 tsp of ground fenugreek
4 dry chillies
4 chopped garlic cloves
2in piece of ginger, minced
2 limes leaves
2 curry leaves
1 tbsp of tomato paste
1 tbsp of tamarind paste
1 x 400ml can of coconut milk
1 x 400ml of stock (fish, chicken or veg)
1 tbsp of coconut oil
1 lime
Thinly sliced sweet potato, cut in half
Handful of broccoli
Handful of Asian mushrooms
6-8 prawns peeled and deveined
Handful of coriander
½ purple onion
Step 1
Melt coconut oil in a pan set over medium heat and add the spices. Fry for two minutes or when the mustard seeds start to pop, add the aromatics to the pan and stir for another two minutes.
Step 2
Then add the tomato paste and give it a good stir. Now add the coconut milk, stock and the sweet potato. Allow to simmer for 5 minutes until the sweet potato is tender.
Step 3
Now add the other vegetables, stir in the tamarin, squeeze in the lime and simmer for 2 minutes.
Step 4
Add the prawns and cook until pink. Season with salt and pepper, serve and garnish with rice and a side of greens.

What The Team Are Wearing

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