Winter calls for heartier food and I wanted to recreate the flavours and atmosphere of Thailand’s night markets with sizzling woks, spice plumes and a festive atmosphere. The class focus is on market classics that have the longest queues at the market. Pad Thai is an institution in Thailand and there are many variations. You can choose from chicken, prawn or tofu. Then there are rice paper rolls typically associated with Vietnam but adapted in Thailand with a good hit of green chilli sauce. What I am excited to share is Thailand’s hoi tord or crispy mussel omelet that is my number one choice. Many pad thai restaurants also make this dish and the two go well together.

• Learn the art of wok cooking and care

• Make authentic Thai sauces

• Enjoy a welcome group and the camaraderie of cooking together in a beautiful kitchen in Panton Hill