Big Thai flavours, no fuss: Sebby Holmes’ easy vegan BBQ recipes
Big Thai flavours, no fuss: Sebby Holmes’ easy vegan BBQ recipes
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Sebby Holmes of Farang London proves that bold, smoky Thai flavours don’t need endless prep or hard-to-find ingredients. From blistered tomato salad to chilli-spiked corn, these vegan dishes are BBQ magic in minutes. Thai cuisine is known for its big, bold flavours, and Sebby Holmes – the chef behind London’s award-winning Farang – is here to show that it doesn’t take a temple’s worth of ingredients to nail it.
![[Tomatoes never tasted this good – smoky, sweet and perfectly charred, this salad turns simple ingredients into something extraordinary]](https://static.independent.co.uk/2025/01/20/12/SEBBY-HOLMES_BLISTERED_TOMATO_AND_LIME_SALAD_CREDIT_Tom-Regester.jpg)
With smoky blistered tomato and lime salad and chilli-salted corn on the cob, these recipes prove you can whip up something extraordinary without breaking a sweat (or the bank). Whether you’re mastering the barbecue or just trying not to set off the smoke alarm, Sebby’s got you covered with dishes that are as vibrant as they are delicious – and totally vegan and gluten-free to boot.
![[Corn on the cob, but make it Thai: fiery chillies, fragrant lime and creamy cashews take this BBQ favourite to a whole new level]](https://static.independent.co.uk/2025/01/20/12/SEBBY-HOLMES_CHILLI-CORN_Credit_-Nassima-Rothacker.jpg)
“Always store your tomatoes in a fruit bowl, never the fridge. This has been a pet hate of mine for years. Tomatoes are porous, and take on the flavours of the things around them, so if you leave them in the fridge they’ll end up tasting like your Camembert.
“It’s of particular importance in this recipe, which uses tomatoes both because of their deliciousness and their high water content. By blistering them on the BBQ the moisture within takes on a smoky flavour that turns this simple salad into something truly amazing.
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