These are the classic sesame seed sweets, toffee with toasted sesame seeds similar to peanut brittle. The best way to make these is with a sugar thermometer to get the correct temperature (150 degrees celsius), an alternative method is to have a bowl of cold water and as you heat the sugar, drop a little into the water and look for the brittle toffee stage.

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A bite sized crunchy sweet snack made from coconut milk and cassava starch that is baked slowly. If you want to store these, they should be kept in an airtight container. You may find a locked safe is a better place to keep them, in our house they seem to disappear as soon as I make them.

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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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