Holy Guacamole, Batman! (As Robin never said)

This is basically Tomato Salsa with mashed avocado mixed in. Don't buy it, there's no comparison to the real stuff

There’s a chemistry...

So this is about using the acid in lemons or limes to cook the fish. It’s not new – soused herrings (vinegar), ceviche, escabeche, actually the whole process is just pickling really. The trick is not to keep it in there too long.

Easy-peasy Lemon (or orange or lime or whatever you want or vinegar for that matter) squeezy!

Ahh, it trips off the tongue but you'll never eat mint sauce out of a jar again! So is it just a posh version of mint sauce? Not really. It has basil and parsley as well as mint and can be eaten with anything: try it with fish, it is fabulous.

It ain’t Banana Fritters!

I went for a Thai meal with vegetarians once. It was nice enough. Then the waiter asked about deserts: “Apple fritters please”; “Bananas in Coconut Milk for me”, “Ooh, me too. Bananas in Coconut Milk”. It got to me : “Lamb Masaman Curry, Please”.

No. No I don’t know why it’s called that, and I don’t care – google it if you care.

but whether or not you ever find out why it’s called that, just make it: It’s astonishingly tasty Thai Surf’n’Turf!

Yum Yum! This is a beautiful thing

This is a very beautiful hot and sour soup from Thailand. You can just about make it vegetarian, but the fish sauce is important in my view.

Salsa, chatni, it's all the same; fruit, veg, acid and herbs.

This could pas for Asian as well as American but either way it's really lovely