You can't begin to imagine the self-discipline it's taken NOT to post this recipe earlier. Wanting everyone to benefit from subscribing to the Meatland newsletter, I try to be very even-handed in choosing which recipes to share, and aim to offer as wide a variety of tried 'n tested dishes as possible. As I shared an outstanding recipe for Thai Green Curry some months back, I forced myself to hold back on posting about these restaurant-quality Thai Chicken Wraps, but it sa

'Three-ingredient, creamy, tomato pasta....and non-dairy too.' When I first spotted this recipe online, I was instantly intrigued and, as I always do when my interest is piqued, I immediately set about putting this gem to the test, and tweaking it to make it my own. One of the ingredients here is a store-bought pasta sauce - which can taste synthetic when served on its own - but it was the addition of ground cashew nuts that added the non-dairy creaminess and gourmet touc