WHY NOW’S THE BEST TIME TO TRY THAI
Spicy, aromatic and fresh, Thai food lends itself brilliantly to meat-free cooking, especially at this time of year when vegetables are at their peak. These recipes from Saiphin Moore’s new book will add zing to your mid-summer mealtimes
PHOTOGRAPHS LOUISE HAGGER STYLING ALEXANDER BREEZE PORTRAIT JAMES BYRNE
VIS FOR VEGETARIAN
Tofu larb salad, p96
eat well for life.
Deep-fried spring rolls, p96
“Vegetables are a big part of Thai culinary culture. It has to do with showing gratitude to nature for providing bountiful land and to redeem ourselves for taking the lives of animals. Many Thais follow a vegetarian or vegan diet at least once a week. This book brings together family recipes with new dishes that I’ve created using whatever local produce I could find. I’ve learned to be inventive and not stress out too much when certain vegetables aren’t available. The important thing is to cook with what you have and experiment with substitutes for what you haven’t.”
SAIPHIN MOORE
A BIT ABOUT SAIPHIN
The founder of Rosa’s Thai Café restaurants in London, Saiphin grew up on a vegetable farm in northern Thailand. She has lived in Hong Kong and Jersey and, since 2006, has called London home. This is Saiphin’s second cookbook.
Deep-fried spring rolls