The passion fruit cheesecake that held down a Farang menu and fed a wedding under the arches. All the graft is done ahead, so on the night these rings carry themselves.
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.
Crispy spring rolls with beetroot, shiitake mushroom, coconut and yellowbean paste. A Farang special that keeps coming back - and the beetroot is the reason why.
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.
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.
British sticky toffee pudding, Farang'd up. Spiced pumpkin, Sang Som rum and a coconut toffee sauce. The one that goes on when the clocks go back.
Roast pumpkin and Bramley apple in a rich massaman curry with peanuts and raisins. Warming, spiced and fully vegan. The one that comes out when the weather turns.
Thai green curry mussels with krachai, coconut cream and pickled ginger and cucumber. The dish Frank makes the drive from the Cotswolds for, every time.
BBQ chicken thighs marinated in green curry paste overnight, wood smoked then finished in a fresh green curry with krachai and Thai basil. Summer cooking at its best.
A vegan massaman curry with BBQ charred peaches, pineapple, peanuts and coriander. Rich, deeply spiced and one of the best things we put on the Farang vegan menu.
Classic Thai mango sticky rice. Glutinous rice soaked overnight, steamed and folded through sweet, salty coconut cream and condensed milk. Ripe mango fanned over the top, salted black sesame seeds to finish.
The Farang Mess. Banana jam with cassia bark and pandan, salted peanut praline, thickened coconut cream and seasonal fruit piled over the top. Make the jam ahead and assemble at the table.
Tom kha gai with cold-smoked chicken, wild mushrooms and butternut squash. The nahm prik pao goes on at the table. Serve with jasmine rice. Quicker than it looks and better than most versions.
Thai green curry of mussels with homemade paste, wild ginger, baby corn, green beans, sweet basil and vermicelli noodles. Make the paste and freeze in batches. Don't go heavy on the coconut cream. Serves 4.
