From far-flung shores

These are recipes gleaned from ten years of travelling in total thrall to my gut. My tastes are resolutely low. Give me decent street food over the most elaborate of Michelin-starred confections. It’s no coincidence that two of my favourite cuisines in the world, Mexican and Thai, have the most thriving pavement tucker you’ll find anywhere. Many of the recipes in this chapter are adapted street-food dishes, and while you’ll never be able to replicate sitting outside a Mexico City taquería munching on tacos al pastor, or perching on a wobbly plastic stool in Bangkok while wolfing down green papaya salad, I hope they give a decent approximation.