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Chelsea celebrated their fourth successive Women’s Super League title by getting the win they needed after beating Reading 3-0 at the Select Car Leasing Stadium. Having seen off Manchester United in the FA Cup final earlier this month, Chelsea wrapped up the double in style as they breezed past relegated Reading courtesy of Guro Reiten and a Sam Kerr double. The Blues’ recent dominance shone through as their hosts failed to deal with the attacking talent of Emma Hayes’ side, who finished the 2022-23 season victorious and on a seven-game winning run in the league. Chelsea knocked on the door early and were unlucky to not take the lead through Kerr’s missed opportunity before a fantastic save by goalkeeper Grace Moloney, who tipped Erin Cuthbert’s effort onto the crossbar. But the breakthrough came in the 18th minute through Kerr, who did not have to be asked twice when she picked up a neat pocket of space inside the box before heading Reiten’s cross past Moloney to make it 1-0. Reiten turned scorer after 42 minutes when she pounced on a loose ball in the Reading backline to go one-on-one with Moloney before holding her nerve to produce a composed finish and put Chelsea 2-0 up. The shackles were off for Chelsea, who played the start of the second half with the comfort of a two-goal lead as they enjoyed long periods of possession which further piled the misery on Reading’s forgettable season. And the Champions began to ramp up the pressure through Kerr, Reiten and Lauren James, who drove at the Reading defence in a persistent hunt to grab another but were left disappointed through their opponent’s stubborn low block to keep the score at 2-0. But Kerr’s efforts paid off in the 88th minute. The Australia captain was slipped through on goal and her first effort came back off the post but she was first to react to claim a simple tap-in and round off a well-deserved Chelsea victory. For their part, Manchester United put the pressure on as substitute Lucia Garcia was again the hero, with the winning goal in a 1-0 triumph over Liverpool. Garcia came off the bench to score a late winner against Manchester City last weekend and ensure the title race went to the last day of the season. She stepped up again as her 72nd-minute strike secured a 1-0 win for United at Prenton Park, but Chelsea preserved the two-point gap between the sides. Up until Garcia struck three minutes after being introduced it had been a frustrating afternoon for United, who nevertheless have achieved their highest finish in the WSL in being runners-up to Chelsea. Arsenal held on for third and Champions League football next season despite a 2-0 defeat at home to Aston Villa, where Rachel Daly equalled the record for most goals in a WSL season. Daly struck in first-half stoppage time for her 22nd league goal of the campaign – securing the Golden Boot and emulating Vivianne Miedema’s haul for Arsenal in 2018-19. Alisha Lehmann then made sure of Villa’s first WSL win over Arsenal in the 49th minute, but the Gunners secured third place due to a superior goal difference over Manchester City, who finished fourth after holding on to beat Everton 3-2 in Izzy Christiansen’s final match before retirement. Khadija Shaw struck either side of Lauren Hemp’s fine effort to put City three goals to the good before Lucy Hope and substitute Leonie Maier scored consolations for the Toffees. Bethany England scored twice for Tottenham at West Ham, who claimed a 2-2 draw following Emma Snerle’s curling strike and Kit Graham’s own goal.

In northern Thailand’s mountainous Khao Kho region, Saiphin Moore, the vivacious founder of London’s ubiquitous restaurant chain Rosa’s Thai, grew up cooking and eating some of her country’s most famous dishes. From the seriously spicy som tam to the famously fiery pad kra prow, these recipes pack a punch – which also makes them the perfect winter warmer. Som tam (green papaya salad) Ingredients: 2 tbsp roasted peanuts 1-10 red bird’s eye chillies (depending on how brave you are) 5 small (or 2-3 large) garlic cloves 1½ tbsp palm sugar 2 yard-long beans (or green beans), cut into 2.5cm (1 inch) pieces 4 cherry tomatoes, sliced 2 tbsp fresh lime juice 2 tbsp Thai fish sauce (or 2 tsp salt) ½ medium green papaya, peeled and shredded 1 carrot, shredded 2 tbsp dried shrimp (leave out for a vegetarian alternative) Method: 1. In a small, dry frying pan, toast the peanuts over a medium heat until golden brown. Remove from the pan and set aside. (There’s also a ready-toasted alternative you can find in the supermarkets). 2. Coarsely pound the chillies and garlic together using a pestle and mortar. Add the palm sugar, beans and tomatoes. Lightly pound to combine, then squeeze in the lime juice and fish sauce. 3. Lightly pound again, then add the green papaya and carrot. Pound again and toss to combine. The taste should be sweet and salty in perfect balance, with a sharp, sour and spicy tang. 4. Spoon the salad into a serving bowl and sprinkle over the dried shrimp and toasted peanuts. Pad kra prow taohu (tofu holy basil stir-fry) Pad kra prow is another national dish found on many a Thai street corner, and that includes the vegetarian version. In Thailand we use holy basil, the very pungent sister of Italian basil, which is a key ingredient in Thai cooking. You’ll notice the sudden bursts of aroma from the wok as soon as you start tossing the ingredients together over a high heat – it’s a smell that wakes up my senses every time. Serves: 2 Ingredients: 3 red bird’s eye chillies 3 garlic cloves 2 tbsp vegetable oil 150g (5½oz) firm tofu, cut into chunks 1 tbsp light soy sauce ½ tbsp dark soy sauce ½ tbsp sugar Pinch of white pepper ½ onion, chopped ¼ red pepper, sliced ¼ yellow pepper, sliced 30g (1oz) yard-long beans or green beans, cut into 2cm (¾ inch) pieces Handful of holy basil leaves 2 kaffir lime leaves, chopped Steamed jasmine rice, to serve Method: 1. Using either a pestle and mortar, grind the chillies and garlic to a paste. 2. Heat the oil in a wok set over a high heat. Add the chilli and garlic mixture and stir-fry for about 30 seconds, until nice and golden brown. 3. Now add the tofu chunks, both soy sauces, the palm sugar and white pepper and cook, tossing everything around in the pan, for about 1 minute, until the tofu is well coated and has taken on a little colour from the sauces. 4. Once everything is mixed well, add the onion, peppers and long beans and cook for a further 30 seconds, all the while tossing the mixture together. Throw in the basil and lime leaves and stir-fry for a further 30 seconds. Serve immediately with jasmine rice. Grilled whole sea bass At home in Petchabun, in the north of Thailand, we would cook this dish with whatever freshwater fish we caught that day. It’s always been one of my favourite go-to barbecue recipes because it’s super quick and easy to put together! This dish has always been on our menu from day one but I’ve tweaked it slightly from what we serve at Lao Café to make sure everyone can easily make this at home. It’s great just by itself with the spicy dipping sauce, or add sticky rice or rice noodles, and leafy green salads on the side to make it a complete meal. Serves: 2-3 Ingredients: 1 whole sea bass, scaled and gutted (or other sustainably caught medium-size white fish like sea bream or tilapia) 1 stalk of lemongrass, sliced 4-5 stalks of coriander (save the leaves for dipping sauce) 1 galangal, sliced (available from Asian supermarkets, leave out if you can’t find it) 2 cloves of garlic, whole A handful of Thai or Italian basil leaves For the marinade: 2 tbsp oyster sauce 1 tbsp soy sauce 1 tsp black pepper, crushed For the dipping sauce: 2-3 bird eyes chillies, finely chopped 1 small clove of garlic, finely chopped 1 tbsp fish sauce 2 tbsp lime juice 1 tsp palm sugar (or brown sugar) A handful of coriander leaves, roughly chopped Method: Rub the marinade mixture liberally on both sides of the fish skin. Stuff the lemongrass, coriander stalks, galangal, garlic, and basil inside the fish. Wrap the fish in foil and place on the barbeque for 15-20 minutes depending on the size, until the flesh flakes easily. While the fish is cooking, make the dipping sauce by combining the ingredients together. Make sure that the sugar is dissolved completely. Serve the fish from the foil, set a bowl of sticky rice or rice noodles and salads on the side, and dig in! Read More Move over Nando’s – how chicken restaurants became cool Long live British scran: Three classic dishes for autumn Four delicious ways to use up leftover pumpkin this Halloween The best foods to forage in November and how to cook them Why ‘chain’ restaurant shouldn’t be a dirty word Starbucks customer reveals comical result of her request for half sandwich

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