Great British Food - Christmas 2025

Taste of the East Indulge in far-flung flavours with these Thai-inspired recipes from Chariya Khattiyot GAENG KHANOON Jackfruit Thai curry This is a dish I grewup eating all the time. At the back of my house, we had three big jackfruit trees (khanoon), which gave us fruit all year round. The young jackfruit was perfect for savoury dishes like this one, while the ripe fruit was great to eat on its own or to use in desserts. I was so surprised and happy when I saw a can of young jackfruit in our local supermarket one day. It’s exciting to see how this ingredient has become popular, especially in plant-based dishes. This dish is also an important part of Thai celebrations and is often cooked for events like opening a new shop, starting a business or evenweddings. The name khanoon inThai also suggests support and success, somany people believe cooking it brings good luck and prosperity – ideal formarking special occasions. Serves: 2 Prepare: 20minutes Cook: 25minutes 2 tbsps vegetable oil 200g pork belly, thinly sliced (or you can use chicken, fish, beef or tofu) 1 litre chicken stock 2 cans of 400g young jackfruit, drained and chopped into bite-sized pieces 100g cherry tomatoes, halved 4 tbsps fish sauce 3 tbsps tamarind juice 2 tsps salt 4 coriander sprigs, coarsely chopped 4 spring onions, coarsely chopped Sticky rice or boiled rice, to serve (optional) For the chilli paste: 10–15mediumdried red chillies (depending on your spice preferences) 3 garlic cloves, chopped 2 small shallots, chopped 1 tsp shrimp paste (optional) 1. First, prepare the chilli paste. Place the dried red chillies in a saucepan filled with 300ml water, then boil for 10 minutes, or until softened. Drain the softened chillies, keeping the cooking water for later. “The name khanoon inThai also suggests support and success, somany people believe cooking it brings good luck and prosperity – ideal for marking special occasions” RECI PES | CHARI YA KHATT I YOT greatbr i t ishfoodawards.com 118