Wagyu knuckle hit hard in a smoking wok, coated in charred jaew and cut with pineapple vinegar.

Duck legs sat overnight in dark soy, fried hard, then braised in massaman until the meat lets go of the bone.

The Golae paste came off skate and landed on cauliflower for our vegetarian tasting menu. Steamed, chilled, marinated and smoked over coals. A dish that earns its place next to any piece of meat.

The chilli jam that holds everything together at Farang. Deep-fried, dark, and worth the smoke alarm going off twice.

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.

Thai green papaya som tam with grilled tiger prawns, citrus dressing and bird's eye chilli. The version served at Farang London - eat it immediately.

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.

Thai one-bite miang wraps with sweet, sour, spicy sauce, pomegranate, ginger, peanuts and coconut on betel leaves. A Farang classic. Make the sauce ahead and keep it in the fridge all week.

Thai stir-fry built on homemade nahm prik pao chilli jam. Chicken, morning glory, green beans and green mango. The jam takes time and keeps for weeks. The stir-fry takes ten minutes.