Great British Food - Christmas 2025

2. In a saucepan, heat the cream over a low heat. Sprinkle in the Thai tea mix and stir well. Let it simmer and steep on low heat for about 10 minutes. Strain the mixture using a cheesecloth to remove the tea leaves. Stir in the condensed milk and whole milk, mixing well. Set aside. 3. In a mixing bowl, lightly beat the egg yolks with a whisk. Gradually pour the Thai tea cream mixture into the yolks while stirring continuously to prevent the eggs from scrambling. Mix until fully combined. 4. Place the ramekins in a deep baking pan. Slowly pour the cream mixture into the ramekins to avoid spillage. To create a water bath, fill the baking tray with enough boiling water to come halfway up the sides of the ramekins. Cover the pan with foil and bake in the preheated oven for 30–40 minutes (depending on the size of the ramekins). 2. Place the chillies in a blender along with the garlic, shallots and shrimp paste (if using). Begin blending, adding 2 tablespoons of the reserved cooking water at a time to achieve a smooth consistency. Continue blending for a few minutes until the mixture becomes a smooth paste, adjusting the liquid as needed. 3. In a large saucepan, heat the vegetable oil over a medium-high heat. Add the chilli paste and cook for 2 minutes, stirring continuously. Add the sliced pork belly and continue cooking over medium heat for 5 minutes, or until the pork is fully cooked. 4. Pour in the chicken stock and bring it to the boil. Add the young jackfruit and cherry tomatoes, stirring regularly to prevent sticking. Cover with a lid, reduce the heat and let it simmer for 10–15 minutes, or until the young jackfruit becomes tender. 5. Season with the fish sauce, tamarind juice and salt, adjusting to taste. Finally, stir in the chopped coriander and spring onions. 6. Serve the curry immediately while hot. Traditionally, this curry is served with sticky rice, although regular boiled rice is equally delicious. CHA THAI CREAM BRULEE Thaimilk tea crème brûlée This is one of themost popular desserts at my restaurant. It’s a delightful fusion that combines the silky, creamy texture of classic crème brûlée with the bold, aromatic flavours of Thai milk tea. This dessert is proof that simplicity can lead to incredible results, using just a few ingredients to create something truly special. Let’s get started! Serves: 4–6 Prepare: 15minutes plus chilling time Cook: 50minutes 450ml double cream 20g Thai teamix (this can be bought frommost Asian stores) 200g condensedmilk 120ml wholemilk 5 large egg yolks 4 tablespoons light soft brown sugar Equipment: Cheesecloth 4–6 heatproof ramekins (I used small 9-cm/31⁄2-inch ramekins) Deep baking pan Cooks’ blowtorch 1. Preheat the oven to 180°C/160°C fan/250°F/Gas 4. “This dessert is proof that simplicity can lead to incredible results, using just a few ingredients to create something truly special” 5. Check for doneness by gently shaking the ramekins. The edges of the custard should be set and firm, while the centre should have a slight wobble – while hot, the custard may seem like it’s not cooked, but does fully set once cooled. Once cooked, remove the cooked custards from the oven and let cool to room temperature before chilling in the fridge for at least 3–4 hours or preferably overnight. 6. When ready to serve, sprinkle a thin layer of brown sugar evenly over each crème brûlée Use a cooks’ blowtorch to caramelize the sugar until it melts, turns golden and forms a crisp top. Alternatively, place the ramekins under a hot grill for a few minutes, keeping a close eye to ensure the sugar melts and turns golden without burning. 7. Serve immediately for the perfect contrast of creamy custard and crunchy topping. Recipes extracted from Lanna by Chariya Khattiyot, published by Ryland Peters & Small. Photography by Clare Winfield. RECI PES | CHARI YA KHATT I YOT 119 greatbr i t i shfoodawards.com