For the main course, I try the khmer sea bass amok, a Cambodian classic brought to life with lemongrass, basil, bird’s eye chilli, coconut milk, ginger-garlic paste, a hint of malt vinegar ...

The next day, preheat your oven to 170°C/150°C Fan/Gas mark 3. Transfer the ribs to a roasting tray. In a bowl, mix together the vinegar, apple juice, 200ml of water and the Worcestershire sauce. Pour ...