In northern Thailand’s mountainous Khao Kho region, Saiphin Moore, the vivacious founder of London’s ubiquitous restaurant chain Rosa’s Thai, grew up cooking and eating some of her country’s most famous dishes. From the seriously spicy som tam to the famously fiery pad kra prow, these recipes pack a punch – which also makes them the perfect winter warmer. Som tam (green papaya salad) Ingredients: 2 tbsp roasted peanuts 1-10 red bird’s eye chillies (depending on how brave you are) 5 small (or 2-3 large) garlic cloves 1½ tbsp palm sugar 2 yard-long beans (or green beans), cut into 2.5cm (1 inch) pieces 4 cherry tomatoes, sliced 2 tbsp fresh lime juice 2 tbsp Thai fish sauce (or 2 tsp salt) ½ medium green papaya, peeled and shredded 1 carrot, shredded 2 tbsp dried shrimp (leave out for a vegetarian alternative) Method: 1. In a small, dry frying pan, toast the peanuts over a medium heat until golden brown. Remove from the pan and set aside. (There’s also a ready-toasted alternative you can find in the supermarkets). 2. Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, beans and tomatoes. Lightly pound to combine, then squeeze in the lime juice and fish sauce. 3. Lightly pound again, then add the green papaya and carrot. Pound again and toss to combine. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang. 4. Spoon the salad into a serving bowl and sprinkle over the dried shrimp and toasted peanuts. Pad kra prow taohu (tofu holy basil stir-fry) Pad kra prow is another national dish found on many a Thai street corner, and that includes the vegetarian version. In Thailand we use holy basil, the very pungent sister of Italian basil, which is a key ingredient in Thai cooking. You’ll notice the sudden bursts of aroma from the wok as soon as you start tossing the ingredients together over a high heat – it’s a smell that wakes up my senses every time. Serves: 2 Ingredients: 3 red bird’s eye chillies 3 garlic cloves 2 tbsp vegetable oil 150g (5½oz) firm tofu, cut into chunks 1 tbsp light soy sauce ½ tbsp dark soy sauce ½ tbsp sugar Pinch of white pepper ½ onion, chopped ¼ red pepper, sliced ¼ yellow pepper, sliced 30g (1oz) yard-long beans or green beans, cut into 2cm (¾ inch) pieces Handful of holy basil leaves 2 kaffir lime leaves, chopped Steamed jasmine rice, to serve Method: 1. Using either a pestle and mortar, grind the chillies and garlic to a paste. 2. Heat the oil in a wok set over a high heat. Add the chilli and garlic mixture and stir-fry for about 30 seconds, until nice and golden brown. 3. Now add the tofu chunks, both soy sauces, the palm sugar and white pepper and cook, tossing everything around in the pan, for about 1 minute, until the tofu is well coated and has taken on a little colour from the sauces. 4. Once everything is mixed well, add the onion, peppers and long beans and cook for a further 30 seconds, all the while tossing the mixture together. Throw in the basil and lime leaves and stir-fry for a further 30 seconds. Serve immediately with jasmine rice. Grilled whole sea bass At home in Petchabun, in the north of Thailand, we would cook this dish with whatever freshwater fish we caught that day. It’s always been one of my favourite go-to barbecue recipes because it’s super quick and easy to put together! This dish has always been on our menu from day one but I’ve tweaked it slightly from what we serve at Lao Café to make sure everyone can easily make this at home. It’s great just by itself with the spicy dipping sauce, or add sticky rice or rice noodles, and leafy green salads on the side to make it a complete meal. Serves: 2-3 Ingredients: 1 whole sea bass, scaled and gutted (or other sustainably caught medium-size white fish like sea bream or tilapia) 1 stalk of lemongrass, sliced 4-5 stalks of coriander (save the leaves for dipping sauce) 1 galangal, sliced (available from Asian supermarkets, leave out if you can’t find it) 2 cloves of garlic, whole A handful of Thai or Italian basil leaves For the marinade: 2 tbsp oyster sauce 1 tbsp soy sauce 1 tsp black pepper, crushed For the dipping sauce: 2-3 bird eyes chillies, finely chopped 1 small clove of garlic, finely chopped 1 tbsp fish sauce 2 tbsp lime juice 1 tsp palm sugar (or brown sugar) A handful of coriander leaves, roughly chopped Method: Rub the marinade mixture liberally on both sides of the fish skin. Stuff the lemongrass, coriander stalks, galangal, garlic, and basil inside the fish. Wrap the fish in foil and place on the barbeque for 15-20 minutes depending on the size, until the flesh flakes easily. While the fish is cooking, make the dipping sauce by combining the ingredients together. Make sure that the sugar is dissolved completely. Serve the fish from the foil, set a bowl of sticky rice or rice noodles and salads on the side, and dig in! Read More Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween The best foods to forage in November and how to cook them Why ‘chain’ restaurant shouldn’t be a dirty word Starbucks customer reveals comical result of her request for half sandwich

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Nick Cannon has revealed the appreciation he has for ex-wife Mariah Carey during a difficult time. In a recent interview on the Diary Of A CEO podcast, the father of 12 wasn’t afraid to confess that he wouldn’t have survived his 2012 lupus diagnosis if it wasn’t for the “Without You” singer by his side. “She was my rock,” he admitted. “She went hard. To be honest, I probably wouldn’t be alive if it wasn’t for how hard she went with the doctors, with me, my stubbornness.” The Grammy winner, 54 and the former America’s Got Talent host, 42, saw sparks flying almost immediately when Carey cast Cannon as her love interest in the 2008 “Bye Bye” music video. It only took six weeks from the time they got engaged for Carey and Cannon to tie the knot. In 2011, they welcomed fraternal twins Moroccan and Monroe. Unfortunately, Cannon was diagnosed with lupus one year later - an inflammatory disease which occurs when the immune system attacks its own tissues. The Masked Singer host described Carey as “the perfect helpmate, the perfect matriarch, the perfect mom, the perfect wife” during this time. “It probably took a toll on us just because of the person I was in my head and the struggles that I was dealing with,” he continued. “But it definitely brought us closer together.” When podcast host Steven Bartlett asked whether Cannon believed Carey “saved his life”, he simply responded: “I absolutely do.” “But that’s what you do when you find a helpmate. When you find someone that you’re in matrimony with, you go hard for [them],” Cannon pointed out. “I feel like I went hard for her and we’ll still go hard - I lay down my life for her today. That’s what you do, it’s just family.” Cannon went on to explain how his experience with the disease put many things into perspective for him. However, it wasn’t easy for him to see things clearly while he was struggling. In fact, he told Bartlett that he was also dealing with mental health issues at the time, such as questioning his purpose and effect on the world. “Staring up from the hospital bed, staring at the ceiling all alone when everybody else is kicked out, and you gotta be face to face with your higher power, asking all those tough questions. Am I done?” he explained. “A lot of people don’t do that because we get caught up in the constant race of just living day to day, but it slowed down for me on many occasions.” While it may have been difficult for him to comprehend at the time, Cannon said he now lives his days with direction and without fear. “I’m probably reminded of my physical mortality all the time,” he noted. “And when you’re not afraid of dying, you focus on living, you know?” This isn’t the first time the TV personality has praised the “All I Want for Christmas Is You” singer. In 2022, Cannon opened up to Entertainment Tonight about the gratitude he has for his time spent with Carey. “I was talking about the fantasy of it all. I was like: ‘Yo, if I could have that same vibe of where I was at that state in my life and that age, of course I would do that all over again,’” he said. “But I’m not.” In addition to his two children with Carey, Cannon has welcomed Rise, Powerful, and Golden, with Brittany Bell; Zion, Zillion, and Beautiful with Abby De La Rosa; Halo with Alyssa Scott; Legendary with Bre Tiesi; and Onyx with LaNisha Cole. Cannon and Scott lost their baby boy, Zen, to cancer in 2021 when he was only five months old. Read More Nick Cannon’s brother says he can’t remember the 12 names of his nieces and nephews Nick Cannon shares Mariah Carey’s ‘high frequency’ reaction to actor having 12 children Mariah Carey: 'Music was my escape' The best napping method to help with pulling an all-nighter Toys children play with can have an effect on their success in adulthood Summer of female sporting events inspires millions of women to get back into the game

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