If I could have my cake and eat it then I would choose these Thai fish cakes. Handy finger food they’re great for buffets or as a starter or side dish, just dip in sweet chilli sauce and enjoy.

If you’ve got kids, and they’re anything like mine, then you’ll have a fight on your hands to get your share! These useless appendages become incredibly desirable once coated overnight in Imon’s mythical marinade and baked until the skin begins to caramalise. Best eaten whilst held between two hands.

In Thailand we would sun-dry these strips of pork in wicker trays on the roof of the farm. However,  we now live in Yorkshire so in winter we use the top of the stove to create the same slow curing process. The pork is then flash fried in very hot oil to create a delicacy somewhere on the tender side of jerky. I have not yet experienced two batches the same but all have been superb.

Succulent chicken breast strips marinated overnight in satay sauce and baked on wooden skewers. Served with a mildly spiced peanut sauce dip.

Mince pork, shallots, spring onion and carrot steamed in a soft case. Served with soy sauce and chilli dip. Because they are so ‘moreish’ we limit them to only 7 in a starter otherwise there is a danger that you could eat them until you explode!

Steamed delicacy containing chopped prawns and topped with prawns. if you are allergic to prawns this is not the best dish for you. Go for the Kanom Jeeb moo instead.