"I love the sweet-sour, salty-acidic, spicy flavours of Thai cooking," says Achatz. "Here, we play with the idea of the obligatory crudités everyone has at holiday meals by drying them into chewy textures and adding the flavours of South East Asia."
Pictured with grilled prawns and beetroot with chilli and smouldering cinnamon
Pictured with grilled prawns and beetroot with chilli and smouldering cinnamon