gluten-free

Grilled Lobster with Thai Nahm Yum, Green Mango, Dill and Orange

Grilled lobster over charcoal, rested in a Thai nahm yum dressing with green mango, pink lady apple, dill and orange. The summer platter worth getting your hands dirty for.

Grilled Lobster with Thai Nahm Yum, Green Mango, Dill and Orange

Makrut Lime, Chilli and Cashew Corn on the Cob

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.

Makrut Lime, Chilli and Cashew Corn on the Cob

Minced Chicken Satay Relish

A rich, scoopable Thai nahm prik relish with minced chicken, toasted coconut and peanuts. Serve with rice crackers, cucumber or pork scratchings. One of those dishes that disappears fast.

Minced Chicken Satay Relish

Red Nahm Yum - Thai Chilli and Citrus Dressing

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.

Red Nahm Yum - Thai Chilli and Citrus Dressing

Thai Fishcakes with Salmon, Cod and Smoked Haddock

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.

Thai Fishcakes with Salmon, Cod and Smoked Haddock

Coconut Braised Beef Short Ribs with Ginger and Thai Basil

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.

Coconut Braised Beef Short Ribs with Ginger and Thai Basil

Mango Sticky Rice with Coconut and Mango Cream

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.

Mango Sticky Rice with Coconut and Mango Cream

Green Curry Mussels with Pickled Ginger and Cucumber

Thai green curry mussels with krachai, coconut cream and pickled ginger and cucumber. The dish Frank drives down from the Cotswolds for every time.

Green Curry Mussels with Pickled Ginger and Cucumber