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