Yam Nua

• By Frances Bissell

Like all Thai dishes, this one is notable for its fragrance and fresh flavours, and is a true Thai classic. Serve it as a first course, a light main course on a warm day, or as part of an oriental meal. The other Thai-influenced dishes can also be served in the same way.

For 2 people, you will need:

One red chilli, three cloves of garlic (peeled), four tablespoonfuls of lemon juice, three tablespoonfuls of oriental fish sauce (nam pla or nuoc mam, or see recipe for alternatives), one teaspoonful of sugar, 250g of grilled steak (thinly sliced), half a cucumber (quartered lengthways and sliced), nine cherry tomatoes (halved), one red onion (peeled and thinly sliced), two spring onions (sliced into oblique pieces), two teaspoonfuls of chopped coriander leaves, two teaspoonfuls of chopped parsley, salad leaves - for serving.

First make the dressing by pounding the chillies and garlic in a mortar, then mixing in the next three ingredients. If you cannot obtain oriental fish sauce, pound three canned anchovy fillets in a mortar, and gradually add two to three tablespoonfuls of water. Put the beef and the remaining ingredients into a bowl and stir in the dressing. Line a serving-bowl or platter with the salad leaves and spoon the beef salad on top.