I happened across an unusual fresh herb at the market: ‘Fenugreek!’, the stall holder calls out. I asked if I could taste some – definitely interesting. I then asked the man how he cooks with it. ‘How would I know,’ he said, ‘we don’t cook with it, we’re from the Middle East – only Indians cook with it – they call it methi.’ And so, my cooking everything methi phase begins…

‘One of the best Thai Green Prawn Curries I’ve had and packed full of Thai flavours. It’s a simple dish, and a quick one to rustle up after work for the family.’