The Farang staff hangover cure. Clear broth, white pepper heat, prawns, homemade shrimp floss and a runny egg that pours into the soup as you eat it.
Crispy soy-marinated salmon on a bed of seasonal sour fruits and fresh herbs, hit with a punchy nahm yum dressing. One of those salads that doesn't feel like 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.
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.
Crispy beer-battered tempura vegetables with a turmeric and curry powder batter. Use any vegetable worth frying - and keep the Singha cold.
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.
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.
Thai green curry mussels with krachai, coconut cream and pickled ginger and cucumber. The dish Frank drives down from the Cotswolds for every time.
Smoked salmon laksa with soft-boiled eggs
