Fresh, crunchy, spicy and sharp, this Thai papaya salad is one of those dishes that instantly wakes everything up. I first fell in love with it alongside Pad Krapow in Thailand, where every street vendor seemed to have their own version. Traditionally, Som Tum Thai is made with palm sugar, but I use maple syrup instead. It gives the same gentle sweetness and balance without needing specialist ingredients, making it much easier for everyday cooking at home. The key ingredient

I absolutely love pickles. They bring a little je ne sais quoi to everyday meals - fresh, tangy, crunchy, and just enough sharpness to lift anything from salmon to salads to sandwiches. These quick fridge pickles are simple, flexible and endlessly adaptable. Once you know the base, you can pickle almost any crunchy veg you have in the fridge. The Base Pickling Brine This makes enough for 2–3 small jars: 1 tsp sugar ½ tsp sea salt 250 ml distilled malt vinegar 250ml boiling wa