Michelin Thai chef Sebby Holmes, the mastermind behind Farang and PAYST, shares how to get the best out of your grilling this summer. To celebrate the warmer weather and longer days, Holmes has curated three delicious recipes incorporating the humble BBQ, sure to impress people at your next get-together or a perfect quick dinner option when you can’t face standing inside with the oven and hob on full blast. Holmes recently launched his very own premium range of fresh Thai dipping sauces, stir-fry sauces and curry pastes. With all products including authentic Thai ingredients, Payst makes even the most novice of cook’s an expert in the kitchen in minutes. The first recipe heroes aubergine and its amazing ability to transform into a smoky, soft bombshell of flavour. Paired with a runny egg, steamed jasmine rice and a healthy drizzle of Payst Burnt Chilli dipping sauce, Holmes recommends grilling with Thai purple aubergines. “Thai aubergines are thinner and easier to grill evenly in a short time – you can find them at most specialty grocers,” adds Holmes. Other ingredients featured are mint, coriander, shallots, cucumber, fish sauce, white vinegar, sugar, limes, chilli powder and tamarind water.

Michelin Thai chef Sebby Holmes, the mastermind behind Farang and PAYST, shares how to get the best out of your grilling this summer.

To celebrate the warmer weather and longer days, Holmes has curated three delicious recipes incorporating the humble BBQ, sure to impress people at your next get-together or a perfect quick dinner option when you can’t face standing inside with the oven and hob on full blast.

Holmes recently launched his very own premium range of fresh Thai dipping sauces, stir-fry sauces and curry pastes. With all products including authentic Thai ingredients, Payst makes even the most novice of cook’s an expert in the kitchen in minutes.

The first recipe heroes aubergine and its amazing ability to transform into a smoky, soft bombshell of flavour. Paired with a runny egg, steamed jasmine rice and a healthy drizzle of Payst Burnt Chilli dipping sauce, Holmes recommends grilling with Thai purple aubergines.

“Thai aubergines are thinner and easier to grill evenly in a short time – you can find them at most specialty grocers,” adds Holmes.

Other ingredients featured are mint, coriander, shallots, cucumber, fish sauce, white vinegar, sugar, limes, chilli powder and tamarind water.

The next one out the blocks is a som tam salad with grilled prawns – and yes, this elevated version of throwing a shrimp on the barbie. Coating the prawns first in fish sauce and oil gives a great umami flavour pairing perfectly with the smokiness from the BBQ grill. The prawns are then served with a citrus and papaya salad with clementine dressing, steamed rice and Payst Ginger & Green Sweet Chilli dipping sauce.

The last recipe from Holmes uses the Payst Green Curry paste to marinate the chicken, meaning it’s packed full of goodness and flavour by the time it hits the barbecue – meaning you can spend less time cooking and more time eating al fresco.

Delicious served on its own, the barbecued chicken also is the perfect addition to a green curry packed with potatoes, sweetcorn, ginger and sweet Thai basil

Up your BBQ game this Summer and bring a taste of Thailand home with Payst range available online and across the UK, including Harrods, Selfridges, and Daylesford Farm Shop.

All of the products are available to purchase via the PAYST websitepayst.co.uk/ Instagram:www.instagram.com/paystltd/