Start the posset: Combine cream, sugar and lemon zest in a small saucepan over medium heat. Stir continuously until the sugar dissolves — do not allow it to boil.

Add lemon: Remove from the heat and stir in the lemon juice until thoroughly combined.

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

Tuile mix: Combine all tuile ingredients in a bowl and stir with a spatula until well mixed. Preheat oven to 180°C.

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.

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, then break into irregular pieces.

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

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

Marinade: Combine chillies, lime leaves, palm sugar, lemongrass, garlic, ginger, spring onions, fish sauce, soy sauce and sesame oil in a bowl. Mix well until the palm sugar dissolves completely and the flavours come together.

Prepare the chicken: Use a small knife to partially loosen the bone and flatten each thigh so it cooks evenly and crisps up beautifully. Keep the bone in for juicier, more deeply flavoured meat — the bone retains heat and releases collagen as it cooks.

Preheat oven to 180°C.

Marinate: Add the chicken and toss to coat thoroughly. Cover and rest for at least 30 minutes, or longer if you have time — the longer the better.

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. 💡 Now is a good time to get your rice cooking so it's ready to serve. Cook as much as you'd like for dinner.

Rest: Remove from the oven and squeeze over the lime juice. Allow the chicken to rest for a few minutes before serving — this keeps it juicy.

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