Three Thai-inspired autumn recipes have been introduced as a flavorful twist on traditional comfort food. These recipes bring a vibrant mix of Thai heat, acidity, and sweetness to familiar autumn ingredients like pumpkin, squash, mushrooms, and apples. Unlike the usual approach of roasting these items with butter, which can lead to a heavy and monotonous meal, these dishes aim to keep autumn cooking lively and dynamic. Sebby Holmes, a chef behind the modern Thai restaurant Farang in Highbury, has crafted these recipes by blending British ingredients with the bold flavors of Thai cuisine. His experience at previous kitchens such as The Begging Bowl and Smoking Goat has influenced his approach. After launching Farang as a series of pop-up events and supper clubs in 2016, Holmes has continued to explore the fusion of Thai and British culinary traditions. The first recipe features sticky pork belly paired with salted roast pumpkin and crispy shallots. Key ingredients include pork belly, pumpkin, palm sugar, oyster sauce, vegetable stock, fish sauce, and sunflower oil. The method involves blanching the pork belly and pumpkin, braising them in a sauce made from palm sugar, vegetable stock, oyster sauce, dark soy sauce, and fish sauce, and then frying banana shallots for a crunchy garnish. The second recipe is a smoked chicken soup infused with wild mushrooms, sweet basil, coconut, and galangal. Ingredients include cold-smoked chicken breast, butternut squash, Thai shallots, green bird's eye chillies, kaffir lime leaves, lemongrass, galangal, coriander roots, fish sauce, chicken stock, coconut cream, Thai sweet basil, wild mushrooms, lime juice, and nahm prik pao. The preparation involves cold smoking the chicken, blanching the squash, building the soup base, and then simmering all the ingredients together. The third recipe is a roast pumpkin and apple massaman curry. It uses massaman curry paste, coconut or vegetable oil, makrut lime leaves, pumpkin, apple, salt, caster sugar, soy sauce, vegetable stock, coconut milk, green beans, new potatoes, raisins, baby corn, and Thai basil. The method includes roasting the apple and pumpkin, frying the massaman curry paste, and then simmering the vegetables and adding the roasted pumpkin and apple to the curry. These recipes are described as warming and generous, designed to be enjoyed with plenty of rice. They avoid the dullness that can sometimes accompany autumn cooking by incorporating chili, lime, herbs, and fish sauce. This combination keeps the dishes bright and lively, offering a comforting meal that doesn’t leave you feeling sluggish afterward.