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