“This is the ultimate Thai comfort food, and is one of my go-to Thai meals. It’s highly addictive, so learning how to master it at home is a major blessing. The dish really encapsulates the subtle smoky flavour achieved from the wok-hei or ‘breath of the wok’ that cooks talk of when stir-frying. Pad grapao is deeply savoury, spicy and salty, with aromatic cassia notes from the holy basil leaves (bai grapao) used in the very best versions of the dish. In Thailand, this dish is commonly made with chopped beef, pork, chicken and seafood. It’s one of those ‘anything goes’ sort of dishes, which is one of the reasons I love it so much.”

“Gaeng daeng or red curries make up the largest range in the Thai culinary repertoire, their single most defining characteristic being that they are red in colour from the use of dried chillies. They are nearly always fried in separated coconut cream and can contain any number of protein and vegetable combinations. This recipe is a favourite of mine, and pairs roasted duck meat with sweet-tart lychees. The curry is married together in a sauce that is seasoned with fish sauce, palm sugar and a touch of tamarind water, and the resulting dish is complex and balanced.”

“Thai grilled chicken is an absolute delight and, in my opinion, is far superior to other grilled chicken dishes from around the world. The dish hails from Isaan, where barbecuing over fire is a main cooking method. However, gai yang is eaten in every corner of Thailand, served with green papaya salad (som tam) and sticky rice (khao niaw). The success of this recipe relies on a few processes, but with some planning ahead it is relatively simple to pull off and is great for sharing with family and friends.”

“This salad makes use of fruits in their unripe stage of growth, much like the beloved green papaya salad (som tam) that is widely eaten throughout Thailand. This particular salad commonly uses green mango, but I’ve opted to use green apple, as I find varieties like Granny Smith offer the same crisp texture and sweet-tart flavour.”

“Thai fish cakes are famous around the world – and rightfully so, as their intriguingly bouncy texture and delicious flavour, with red curry paste running through the fish mixture, make them a delight to eat at any time of the day."