These simple, flavour-packed recipes will take your Oriental cooking to a new level
Delicious, flavoursome Thai recipes.
It’s no wonder Thai food has become one of Britain’s most loved cuisines – with its deliciously bold flavours and variety, it’s hard to beat. In fact, 40 per cent of people who dine out choose to eat Thai food regularly. Now Thai cuisine is undergoing a revolution in the UK – innovative new Thai restaurants are swapping greasy MSG-packed meals for fresh, healthy, flavourful dishes. That’s certainly what pioneering chef Sebby Holmes has done – along with launching his new cookbook Cook Thai (Kyle Books, £19.99), he’s taking the Thai food world by storm.
Holmes finds people are surprised when he tells them that he learned to cook Thai food in South London, rather than in the heart of Thailand. He started out with a degree in journalism, then fell into the hospitality world when he started working in the kitchen of trendy Peckham Thai restaurant, The Begging Bowl. From there, he worked in Soho’s highly-acclaimed Smoking Goat Thai restaurant and then launched his acclaimed Thai street-food restaurant, Farang, in 2016.
Holmes is passionate in both his restaurant and book about loyalty to flavour, not authenticity – perhaps why he fuses Thai so candidly with other cuisines and flavours. Translating his cooking adventure and knack for writing into a cookbook was the next step for Holmes and voilà, Cook Thai was born. Its pages are packed with mouthwateringly creative dishes you won’t see in your average Thai restaurant, such as Grilled oysters with sour fruit, chilli and lemon; Silken Chicken pomelo and herb salad; Grilled tiger prawns and mandarin som tam salad; and Smoky aubergine salad with runny duck eggs.
Holmes has mastered what it means to create a delicious meal without it being unhealthy. Every recipe in his book starts with simple, wholesome ingredients and ends with a fresh dish that’s bursting with flavour. Check out the recipes for some of his most decadentlooking dishes such as Sticky pork belly, or Stir-fried beef with roasted chilli jam shallots and kale, and you’ll see the main flavours come from fresh ingredients such as chilli, spring onions, coriander and Thai basil, all packed with vitamins and antioxidants. Holmes also uses superfoods such as ginger, turmeric and coconut oil throughout his recipes.
If you’re bored with cooking the same old dishes, Cook Thai will add excitement without the guilt.