Next up 'Tom Yum', which is quite literally instant soup. The whole thing took us no more than 5 minutes to make, including the chopping. Since we've been back in the UK we have cooked Tom Yum at least once every couple of weeks, it's such a nice quick and easy soup to knock up on a mid-week evening.

And then, finally, onto our all-time favourites, 'Thai Green Curry' and 'Thai Red Curry'. I chose green, my husband red and I have to say both were utterly delicious, even if I say so myself! The trick is to know the difference between coconut milk and coconut cream AND unlike what I was doing at home, the cream is the first thing to go into the wok, even before the meat, so the oil starts to split slightly. After the curries, we had just about enough room left in our stomachs to cook and eat 'Stir fried chicken with cashews'.

After downing the stir fry we set off to the market, where Yui taught us about the local ingredients, how they are cooked and what they bring in terms of flavour. It was a lovely village market, clean and the stall holders were more than happy to allow Yui to get involved and show us every single product: rice of all types and varieties, chillies, noodles, coconut cream in the making, bamboo, aubergines, lemon grass, cashews, kaffir lime, garlic, turnips, mushrooms, dried squid, fruits... oh the choice!

Back in head quarters, spatula in hand, and we were ready to start our dessert and to make spring rolls! We started by cooking the rice for the 'Sweet Sticky Rice with Mango' and while that was cooking made the filling for the 'Thai Spring Rolls'. Here, Yui taught us the advantages and disadvantages of rolling your spring rolls plain side up or rough side up. She prefers rough side up, so you can cut them without making a mess. I prefer the rough side because the plum sauce sticks to the spring rolls much better! She also showed us the best way to deep fry and how to avoid greasy food by draining the food properly after frying. It's all common sense, really, when you think about it!

The end was near, we prepared the creamy mixture to go with the sticky rice and added the most beautiful mango I've ever tasted. All in all a thoroughly enjoyable day, a lovely memory and we got to take home Yui's book, so forever we can reproduce all of these dishes and more at home. Thanks Yui, we hope to visit you again soon for an advanced lesson!