Editor’s letter

Along with salt, spices and garlic, herbs are what I — and many others — would consider to be a cookery essential. They add depth and freshness to practically any dish, and wherever you go in the world, you’ll find at least one herb that’s a crucial ingredient in the local cuisine. This is certainly the case in Thailand, where the whole coriander plant, from root to leaf, is used to flavour everything: curries, soups, salads, you name it. So much so that Bangkok chef Dylan Eitharong says it’s si...