This dessert is ‘worms’ (really dessert noodles made from sticky rice flour), together with Thai rambutan fruit, all swimming in coconut sauce and rambutan juice. To make the noodle, you will need a piping bag to extrude the noodle mix into the ‘worm’ shape. Serve with plenty of the juice and coconut sauce, for the photograph we used only a little so you can see the green noodle, but the dessert is better if you drown the noodles in the sauce. If you can’t find rose water, you can change the flavour to vanilla by using vanilla essence in water.

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This is a typical sweet coconut and bean dessert from Thailand, it is black soya beans soaked, steamed, and served in a sweet coconut sauce. This is an ideal vegetarian dish as the beans are full of protein and it can be used to follow a vegetable dish. It is even suitable for vegans.

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This Thai dessert is easy but messy to make. The dominant flavour is the sweetened coconut milk and it should be served warm for best results. The balls can be prepared hours ahead of time and stored in cold water, but the coconut sauce should be made just before serving. For presentation, we have added food colouring, however this is optional.

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This curry comes from the Muslim area of Thailand, the south, near the border with Malaysia. It is a chicken curry, made with rice and coconut milk, served with a spicy ginger side sauce. Imagine Paella crossed with Thai spices and that is very close to the style of this dish.

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