Thailand's most eaten dish, done properly. Aged minced beef, holy basil, krachai and a blistered wok fried egg.
Charred hispi cabbage basted in turmeric gapi butter, finished with crispy shrimp floss and curry leaves. British produce, Thai flavours, no rules.
Thai fishcakes with salmon, cod and a hit of smoked haddock. Green curry paste, makrut lime, tamarind - and a hand-squeezing technique that gives them proper crispy edges.
Thailand's most loved dessert, done properly. Sticky glutinous rice soaked in a coconut and mango cream sauce. Use nahm dok mai when you can find them - March to May is the window.
Leftover roast chicken, coconut cream, galangal and lemongrass. A bowl of soup that works in winter and summer and takes about 15 minutes once the broth is on.
Thai green curry mussels with krachai, coconut cream and pickled ginger and cucumber. The dish Frank drives down from the Cotswolds for every time.