To use in curries, stews, rice and salads

• Rinse and dry the leaf.
  1 large turmeric leaf
• Roll the leaf lengthwise and with a pair of scissors, or a knife and chopping board, cut the turmeric leaf roll thinly. Add to your recipe at the start of cooking or toss in, for salads.

  You'll see this in the video below.

To use whole

• Rinse and dry the turmeric leaf.
  1 large turmeric leaf
• Snip off the long-ish stalk (petiole) at the bottom of the leaf.
• Lightly grease the leaf and fill as the recipe calls for. Then secure with a cocktail stick or lie your parcel with the seam side down if steaming. If frying or grilling, it's best to secure it with a stick.

  Don't forget to soak your cocktail sticks in water if grilling (barbecuing).

  Look out for a fish wrap recipe in a month, as soon as my leaves are large enough!

Individual recipe links are in the article above.