In Southern Thailand crab is enjoyed in many ways, from salads and stir fries to deep fried specialities. Soft shell crab is a favourite because almost the entire crab is edible. In this recipe the robust flavour of crab meets the bright citrus lift of lemongrass. We first fry strands of lemongrass until golden and crisp, then fry the crab in the same fragrant oil. The result is soft shell crab with lemongrass that is intensely tasty yet refreshingly aromatic.

Soft shell crab is highly prized in many Thai recipes. What makes it special is that it has just shed its shell and the new one has not yet hardened. During this short stage the crab is almost entirely edible. It is light, tender and perfectly suited to frying and stir frying.

The elegance of Thai roast duck red curry Roast duck red curry, known in Thai as kaeng phet pet yang, is a refined dish that perfectly captures the balance of flavours typical of the Central Plains of Thailand. Unlike the fiery curries of the South or the rustic preparations of the Isan region, this recipe highlights sweetness and subtlety. Tender slices of roasted duck breast are simmered in a mildly spiced red curry enriched with coconut cream and gently sweetened with pineapple and cherry to