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 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.
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.
Pad Thai with brown crab meat and cold smoked chicken. The surf and turf version of the world's most searched Thai dish - and the wok heat tips that actually make it taste right.
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.