Thai basil chicken bolognese

Heat a little neutral oil in a hot pan. Add the ground chicken, break it up with a wooden spoon and cook it through with a little colour, not fully browned. Season with a pinch of kosher salt and remove.

Add a little more neutral oil. Add the diced bell pepper, onion and garlic and salt them; sweat slowly without rushing.

Pierce the red chilies with a sharp knife and add them whole.

Add the quartered tomatoes, salt again and let them sweat about a minute until they pop.

Add the mushrooms and diced carrot and salt again.

Return the chicken to the pan and add four or five Thai basil leaves.

Crank the heat up and deglaze with a quarter cup of chicken stock, lifting the fond off the bottom.

Mix half a cup of chicken stock with the sweet soy, oyster sauce and fish sauce, stir into the pan and add the shaved palm sugar.

Salt the pasta water heavily and drop the pasta.

Keep the sauce on low so it cooks together slowly. Add more Thai basil.

Lift the pasta straight into the pan a little shy of al dente with some of its water, add a quarter cup of the starchy cooking water, crank the heat and keep everything moving until the sauce is glossy and absorbed.

Plate and top with sliced chili and more fresh basil.