Start the posset: Combine cream, sugar and lemon zest in a small saucepan.

In a separate bowl: Zest the remaining lemon in a spare bowl, set aside for the Almond Tuile.

Over medium heat Stir the posset mixture continuously until the sugar dissolves, but do not allow it to boil. Remove it from heat before it starts to simmer.

Add lemon: Stir in the lemon juice until thoroughly combined. Then pour the mixture through a sieve.

Set: Pour into glasses and refrigerate for 2–3 hours until set.

Tuile mix: Melt butter and combine with sugar, flour, and flaked almonds in the lemon zest bowl. Stir with a spatula until well mixed.

Flatten: Spoon half the mixture onto a sheet of baking paper and place another sheet on top. Use a rolling pin to roll as thin as possible between the two sheets. Refrigerate for 10 minutes and preheat oven to 180°C.

💡If you don't want to cook it all, uncooked mix keeps in the fridge for up to 2 weeks. To cook from cold, warm gently in the microwave for 10–20 seconds to loosen, then proceed to roll it out.

Bake the tuiles: Remove from the fridge and peel off the top sheet of paper. Place on an oven tray and bake for 10–12 minutes until golden brown and the nuts are toasted. Leave to cool on the tray.

Prepare your marinade: Chop palm sugar, bruise and chop lemongrass, chop chilli to taste, shred the lime leaves, and grate the garlic and ginger. Combine all ingredients with fish sauce, soy sauce and sesame oil in a your baking dish. Mix well until the palm sugar dissolves completely and the flavours come together.

Marinate the chicken: Add the chicken and spring onions, keep the bone in for juicier, more deeply flavoured meat. Toss to coat thoroughly. Cover and rest for at least 30 minutes in the fridge, or longer if you have time. The longer the better.

Preheat oven to 180°C and take the chicken out to room temperature for 15-30 minutes.

Roast: Arrange the chicken skin-side up in a roasting pan and pour over all the marinade. Roast for 30 minutes, then increase to 220°C and roast for a further 10–15 minutes until the skin is crisp and golden, the meat is cooked through, and the pan is full of fragrant cooking juices.

Rice: When crisping the skin, get your rice and optional greens cooking so they're ready to serve. Cook as much as you'd like for dinner.

Prep the garnish: Wash Thai basil and coriander, then dry. Slice your spring onion and additional chilli to taste. And cut lime into wedges.

Rest: Remove from the oven and squeeze over some lime juice (keep some to serve). Allow the chicken to rest for a few minutes before serving to keep it juicy.

Serve: Spoon the chicken and its aromatic juices over brown rice. Add optional greens if using. Then scatter generously with prepped Thai basil, coriander, spring onion and optional extra chilli. To finish, serve with lime wedges on the side.

Prep: Whip remaining cream to serve and break tuile into irregular pieces.

Serve: When ready to serve, top each posset with whipped cream, fresh lemon zest and pieces of almond tuile.

Store the tuile: Cooked tuile keeps in a sealed container for up to 3 days.