Ben, my pastry chef from the Atlantic Bar and Grill in London, met a Thai girl and travelled to Thailand to meet her family. He came back from his travels inspired by the wonderful food he’d experienced, and was particularly enthused by this recipe for grilled fruit.
The really exciting thing about this recipe is the sugar and salt condiment that’s served with the fruit. I’ve come across this spiced sugar before, in David Thompson’s kitchen at Nahm in London. The sweet–salty flavours created are so typically Thai. The recipe here is just a guide, as these things are best done according to personal taste. If you prefer more chilli, then add it. With the salt and sugar it’s about finding the balance that’s right for you, but I would recommend that you err on the side of sweet!