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.
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.
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.
Tiger prawn yellow curry with coconut milk, green beans and makrut lime. The recipe the Evening Standard ran during the bedbug crisis - and yes, that is a real story.
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.
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.
Smoky grilled aubergines with roasted rice powder, citrus dressing and a runny duck egg. Thai purple aubergines grill in minutes - regular aubergines work too.
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.
BBQ-blistered tomatoes with chilli, lemongrass, clementine and mint. The charred juices become the dressing. One of the best things to do with a glut of summer tomatoes.
