Thailan’d s south the coconut palm is abundant and at every market there is a stall separating the milk from the cream for shoppers to take home. This class is a perfect one for those who adore coconut in all its forms and love a rich curry sauce. For the first time, i will allow each person to customise the curry paste of their choice. On the menu:

• Thai grabong fritters using a red curry paste and coconut milk with greated pumpkin, sweet potato and snake beans to make the tastiest entree, eaten with homemade sweet chilli sauce.

• A curry paste of your choice - red, yellow or green -made from scratch in a traditional mortar and pestle. You will then use your paste to create a chicken or vegetarian curry using coconut cream and toasted organic coconut flakes.

• Learn to make fluffy Thai coconut rice

• End with Thailand’s famous kanom krok: chewy coconut pancakes: a double layered pancake with a crispy bottom and creamy centre topped with spring onion, corn or pandan flavour.

Class includes a Vietnamese iced coffee, coconut water, a local beer or wine and a shared banquet, recipe cards and full ingredient glossary plus a curry paste to take home.