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