Sublime

PAD THAI JAY VEGETARIAN THAI FRIED NOODLES My recipe is based on my son’s favourite pad Thai trader on Rambuttri Soi (with a few insights from my best friend Natalie on that elusive secret ingredient). I don’t include garlic, because, for me, this seems a European influence and it slightly overpowers the balance of sweet and salty, and hot and sour

POTAGE DE MAÏS ET CREVETTES GRISES Sweetcorn & Brown Shrimp Soup This is a light but satisfying soup. You only need a little crème fraîche but it adds a nice touch of acidity to offset the naturally sweet sweetcorn.

3 tbsp cornflour 1½ tbsp soy sauce 2 tbsp brown rice vinegar (or regular rice wine vinegar) 2 tsp sesame oil 250ml water or chicken stock For the marinade, mix the cornflour with the sherry, then add the rest of the marinade ingredients and a couple of tablespoons of water. Add to a bowl with the chicken and set aside. Mix the sauce ingredients tog

sweet, salty, sour, bitter, and savory (umami). Umami literally means “pleasant savory taste” or “deliciousness” in Japanese and owes its mouthwatering quality mostly to glutamate, an amino acid classically found in monosodium glutamate, or MSG.