As you might imagine from someone used to self-sufficiency and life on the road, Adam is a keen cook. Just for fun, here's his personal recipe for his famous and much loved Thai Fishcakes!

What you'll need for Adam's Thai Fishcakes:
1 x cup rice
1 x good handful of fresh coriander
2 x sticks lemongrass
4 x cloves of garlic
1 x egg
1 x chunk of ginger, about thumb size
2 x pieces/fillets of cooked haddock
4 x kaffir lime leaves
Salt and pepper to taste
½ x fresh chilli, or a bit more if you like it hot!
Method
Boil rice until cooked. Drain and leave to cool. Chop/grate/shred and then blend the garlic, ginger, lemon grass, chilli and kaffir lime leaves together. Mix with the cooled rice - should be at no more than room temperature. Remove any excess moisture from the haddock with a paper towel. Tear fish using your fingers or a fork into chunky pieces, and blend the fish and coriander together. Add as much salt and pepper as you wish