The British have always taken quickly to the flavours of the Orient. Thai cooking, in particular, has grown enormously in popularity and thus introduced us to the fragrant stalks of lemon grass.
It's not exactly a lemon flavour, but the strong scent is noticeably citrus. When you buy lemon grass it looks uninviting but the flavour is sublime. Added to a very English summer fruit compote, it gives a marvellously new dimension and I've also used it to create a very different Vichyssoise.
This dark, pungent curry paste makes a delightful alternative to dry, ground spices. I have included it in the recipes for Angel-hair Pasta with Thai Spiced Prawns and Thai Fish Cakes with Cucumber Dipping Sauce
This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu.
You won't believe how utterly simple and easy this is, and yet it tastes exotic and wonderful and, what's more, it can all be prepared well in advance and the fish added about 10 minutes before you want to eat it.
Predominantly fruit, this is a healthy summery dessert to serve to dieters who often feel they miss out on the pudding front. You can use any fruit combination you like - the lemon grass adds a subtle and intriguing element.
Although leeks are the traditional ingredient in a vichyssoise, the inclusion of lemon grass instead gives the soup a wonderful citrusy oriental flavour that really lends itself to serving chilled.
Using ready-cooked chicken speeds up this already easy dish, making it a real winner for weekday supper. Coconut milk can be heavy in calories, so dieters may like to know that you can now buy half-fat coconut milk instead.
Pineapple crops up in many Thai dishes and here it offers a juicy, tangy counterpoint to fat, succulent prawns, all cooked in a spicy sauce. Quick and easy, Thai curries are the perfect midweek solution when you are tired and hungry.
A Thai Tom Yum soup full of flavour and with hardly any fat, this lovely recipe is just as good made with prawns.
The soups of South-East Asia are all united by their punchy flavours, spicy elements and use of fresh herbs, fish and meat. This laksa is a really authentic version, but if you're short of time, use a ready-made paste.
This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit.