Do you go through cooking phases? I do. My latest one has been Khao Pad Krapao, pronounced ‘cow pat’ which is rather unfortunate for us English speaking people. It’s fried rice with basil – that’s the ‘krapao’ part – and it’s delicious. What makes it so special is the Thai basil. I have a plant sitting on my kitchen bench begging to be used every few days, and I’ve been happy to oblige. Making this meal brings back wonderful memories of our numerous visits to Thailand although it loses some of its authenticity when eaten without car fumes.

Thai basil tastes quite different to the basil that goes so well with tomatoes, fresh mozzarella and olive oil. But it comes from the same herb family. That’s right: herbs come in families just like vegetables. Basil belongs to the mint family (real name – lamiaceae). Its brothers and sisters include lemon balm, marjoram, oregano, rosemary, sage, savory and thyme. No, I haven’t forgotten that other essential Thai herb, coriander. It belongs to a different family – the carrot family – along with parsley, dill, fennel, chervil and lovage. Back to the mint family and basil: the herbs in this family contain super-healthy flavonoids, phenolic acids and rosmarinic acid which has antioxidant and anti-inflammatory activities. Basil has also shown anti-cancer effects.

Of course, we can’t rely on one herb to protect us from cancer. It’s best to use a wide range of herbs, often. They contain all sorts of health substances and, even more importantly, they can transform ordinary food into something far more exotic. I’d love to hear your favourite ways to use herbs.

Khao Pad Krapao

2 tablespoons oil

200g chicken, chopped in small pieces (I use free range chicken breast or thighs)

3 cloves garlic, chopped

1 tablespoon chopped fresh chilli (I put this in a small bowl with a chopped clove of garlic, some lemon juice and fish sauce. I serve it separately at the table for the adults. This means the kids can enjoy the meal too.)

500g cooked Jasmine rice

1 tablespoon brown sugar

1-2 tablespoons fish sauce

1-2 tablespoons soy sauce

3 tablespoons chopped shallots/spring onions

4 tablespoons fresh Thai basil leaves

1 tablespoon chopped fresh coriander

In a wok, stir-fry chicken, then add garlic and chilli if using. Stir-fry until cooked. Add cooked rice, sugar, fish and soy sauce. Cook over medium heat for a few minutes, tossing gently. Stir through shallots, basil and coriander. Cook another minute, then serve.

It tastes even better with a fried egg on top. In Thai – Khao pad krapao – kai dow!