Earlier this year I embarked on a month long trip to Thailand, my first time back in nearly 3 years. Majority of the trip was spent learning about the food, people and landscape of Southern Thailand. I’ve written a series of articles from those travels for Great British Chefs detailing some of my favourite dishes and restaurants, with accompanying recipes based on my travels. Second article went live last month and explores life on mainland Southern Thailand (Krabi, Trang, Phatthalung and Songkhla). Recipes for this article include; Dry-fried Pork and Green Peppercorns (kua kling mu), Whelks with Spicy Seafood Dipping Sauce (hoi khom nahm jim talay) and Crispy Turmeric Red Mullet (pla tort kamin). Visit @gbchefs to read the articles and explore the recipes. 📸 @photobenphoto