Ale and hearty

Treat the man in your life to a slap-up meal on Father's Day - paired with the perfect beer

- ALI GRAVES

Balinese chicken

1. In a food processor, whiz the curry paste ingredients until finely chopped.

2. Heat the oil in a large saucepan over medium–high heat. Cook the chicken in two batches, turning often, until golden all over. Remove, leaving the oil in the pan.

3. Add the curry paste to the pan with 300ml of coconut milk. Bring to the boil and stir to remove any stuck bits. Cook for 8-10 minutes, or until the mixture is aromatic and golden yellow.

4. Stir in the palm sugar and fish sauce and simmer for 2-3 minutes. Add the lime leaves, remaining coconut milk and stock and bring to the boil.

5. Return the chicken to the pan. Bring to the boil, simmer for about 45 minutes, or until the chicken is falling off the bone. Serve with steamed rice.

Beer: Bintang, to balance the fragrant spices

Veal schnitzels with spaghetti marinara

SERVES 4