BBQ corn on the cob with makrut lime, bird's eye chilli and crushed cashews. Vegan, gluten free and ready in 20 minutes. From the Thai in 7 cookbook - and BBQ season has arrived.
The dish that stops you in your tracks every time you smell it. Caramelised banana folded inside crispy roti, condensed milk, toasted cassia bark sugar.
The Farang staff hangover cure. Clear broth, white pepper heat, prawns, homemade shrimp floss and a runny egg that pours into the soup as you eat it.
The dressing that sits behind half the salads at Farang. Fiery, sour, salty and sweet in one hit - and it ceviche fish just as well as it dresses a salad.
Farang's most iconic dish. Crispy beer battered chicken thighs in a sweet, salty, umami fish sauce glaze. On the menu since day one, still selling 35kg a week.
Crispy soy-marinated salmon on a bed of seasonal sour fruits and fresh herbs, hit with a punchy nahm yum dressing. One of those salads that doesn't feel like a salad.
A mushroom stir-fry worth making. Field, shiitake, king oyster and enoki hit with wok heat, coconut milk, Thai basil and cashews. The dish I cook at home after a foraging trip.
Beef short ribs submerged in aromatic coconut cream with lemongrass, makrut lime and ginger, braised low and slow until they give. Rich, elegant and completely worth the wait.
Tiger prawn yellow curry with coconut milk, green beans and makrut lime. The recipe the Evening Standard ran during the bedbug crisis - and yes, that is a real story.
Photograph by Tom Regester, from Cook Thai, written by Sebby Holmes, published by Kyle Books.
