I’ve been cooking a fair deal of Thai style dishes over the past while. I love the combination of creamy coconut, chilli heat, lemongrass freshness, fish sauce saltiness and the bite of a nice bit of lime. Add to that the delight (or disgust) of a handful of coriander and whatever meat or fish is going to act as the carrier and one has the perfect Thai delight. Or do you? I have wondered for a long time about cooking in banana leaf. What would it add? It looks the business. But will it make my dish any better? Let’s find out.