I recently won a place at Demuths cookery school in Bath so booked in to find out how to cook a vegetarian Thai meal. I regularly cook 'thai' inspired tucker but never get the balance quite right.

So the menu was: Thai Red Curry, Spring Rolls, Nam Prik Pao-chilli dipping Sauce and sticky black rice pudding with chilli papaya slices.

Was a lovely relaxed evening and here are the Thai Top Tips I learnt...

1. it's all about the balance of sweet (jaggery), sour (tamarind/lime leaves) and hot
2. take the time to roast garlic, chilli and shallots in a little foil packet sans oil before you pound and you will be rewarded with excellent flava
3. the order of ceremony for assembling curry is onions, spices, coconut > simmer THEN add veg..I used to add veg before coconut and got a soggy overly creamy affair
4. add funny ear shaped mushrooms and pea aubergines for interest and authenticate taste
   

Just back from ferreting around an amazing flea market in Carmarthen and picked up this fab rocking chair for the measly sum of £13!

Later discovered it was only a blinkin' made by famous Finnish designer in the 1940’s and sells for c.€200 plus on ebay – lucky me.

The start of a fantastic grande family weekend to celebrate my Dad's 70th or 840 moons. We stopped en route to a spectacular house in Llanfairfechan and bought this deelish Shropshire pork pie.