The walking catfish (Clarias batrachus or "Pla Duk Dan") is native to  Thailand and thrives in brackish water. It has commonly been called the "walking catfish" because of its confusing ability to leave water sources and walk around on dry land. It is a voracious fish, and in the US is even classified as an invasive species.

In Thailand, the fish makes an excellent and filling meal. One of our many local Thai dishes at both  Gecko Villa and Green Gecko (our sister Thai styled villa)  is called "Fish Walking through the Herb Garden" or "Pla Chon Looi Suan". Whilst we usually prefer Snakehead Fish (Pla Chon") in this dish, some also use catfish as an alternative. The catfish is scored deeply on each side and then deep fried until the skin is crispy and the flesh tender. The fish is then plated and a tangy, fresh blitz of fresh coriander, lemon grass, garlic, mint, chillies and lime is poured over the fish before serving.

Makua Puang - Solanum torvum

In the kitchen at our rural Thai house, we are often quizzed about one vegetable more than many others. Europeans may mistake them for peas, whilst some Asians assume they are unseasonally large green peppercorns.

A common ingredient in many Thai dishes, the Pea Aubergine (or Pea Egglpant) is a traditional ingredient in a Thai green curry or in Nam Phrik chilli dipping sauces. With a very slightly bitter flavour when raw, cooking these in a curry dissipates the bitterness and adds a subtle rounded flavour to the dish, whilst also enlivening it with the interesting popping texture of the baby aubergines when consumed.

In front of Green Gecko, our traditional Thai country villa, we grow our own pea aubergines. The berries of the 2-3m plant would normally turn yellow when ripe but for cooking we pluk them whilst still hard and green. Whilst we always prefer to use them fresh, those with only intermnittent access to them will be pleased to know that the pea aubergine can be frozen.

Quite why the pea aubergione should be known in some countries as the Devli's Fig or the Shoo-Shoo Bush is unclear, but consumption of the berries does seem rather limited, predominantly to Laos, Thailand, India and the Ivory Coast .

We cultivate many organic  papaya trees around the grounds of both Gecko Villa and Green Gecko. In Isan, we tend to regard the fruit as a vegetable - using it as a main ingredient whilst hard and green rather than as a fruit when its flesh has sweetened and softened into reds or yellows.

The papaya plant grows rapidly. Whilst the bark and stem may be used to produce rope, the fruit is best known for its wide range of uses and inherent health benefits.

Both the green fruit and the latex in the papaya tree are rich in papain, an enzyme useful in tenderizing meat (and often used in manufactured meat tenderizers.) Papain (often produced by fermenting the flesh of the papaya) is also used as a topical application to treat cuts, rashes, stings and burns. The fruit also has a relatively high amount of pectin, which can be used to make jams.

Papayas contain high levels of folates and antioxidants, including vitamins C, E and A. These help prevent the oxidation of cholesterol, and are thus believed to be valuable in preventing atherosclerosis, stokes and heart attacks. Diets high in papaya have been proven to reduce the risk of prostate cancer by 82%, as a result of their richness in lycopenes. Juice form the leaves of the tree can increase platelet counts.

Black seeds nestle in the centre of the fruit in a hollow chamber, and are generally discarded, although they are in fact edible, with a sharp, spicy taste. They may be dried and ground and then be deployed as a substitute for black pepper.

The spicy Green Papaya Salad known as Som Tam is considered the flagship dish of the Northeast - even if it has been hijacked, sweetened and dulled down in scovilles by the central Thais in their "Som Tam Thai".  The wafting aromas of Som Tam are distinctive and seductive, marrying sour, bitter, sweet and salty notes to a dish that weds crunch with softness. The "pok-pok" sound of pestle and mortar, and the aroma concocted by the rhythmic pounding and scraping of the ingredients, creates a symphony of taste that far exceeds  its individual notes - principally shredded green papaya, cherry tomatoes, long beans, chilies, garlic  and lime juice palm sugar and fish sauce (or, specifically in Isan, fermented fish or rice paddy crab.)

So venture up the Northeast of Thailand and enjoy a freshly prepared Som Tam with some sticky rice. Juicy, spicy, healthy, fresh and crunchy, it makes a perfect summer dish beside the gurgling pool.