Luang Prabang salad

Step 1: Lower 4 eggs into a pan of boiling water and cook over a medium heat for 10 minutes, until hard-boiled. Cool them in cold water, peel, and separate the yolks from the whites.

Step 2: Heat 4 tbsp vegetable oil in a small pan over a medium-low heat and fry the sliced half of the 2 garlic cloves for 2–3 minutes, until pale gold and crisp. Lift out onto kitchen paper and let the oil cool.

Step 3: Mash two of the yolks with a fork until smooth, then whisk in the crushed 2 garlic cloves, 2 tbsp rice vinegar, 1 tbsp sugar, ½ tsp salt and 1 tbsp hot water. Slowly whisk in the cooled garlic oil until the dressing turns creamy and pale yellow, like a thin mayonnaise.

Step 4: Wash 9 oz watercress and 1 handful soft lettuce leaves in cold water and spin them completely dry. The common mistake is wet leaves, which water down the dressing.

Step 5: Slice the egg whites and the remaining yolks. Arrange the cress and lettuce on a platter with 2 tomatoes, 1 cucumber, 1 shallot and the sliced egg.

Step 6: Just before eating, spoon over the dressing and scatter with 1 ⅜ oz roasted peanuts, the fried garlic and 1 small handful mint leaves. Toss at the table so the cress stays crisp.