CURRIED PULLED CHICKEN SERVED ON MASHED CAULIFLOWER AND CHICKEN LOLLIPOPS AND ASPARAGUS SPEARS WITH CHILLI SAUCE

Serves: 2 Prep time: 1 hr 30 mins Ingredients 500 g wings, cut into winglets and drumettes 1 1/2 tsp chipotle powder

1 T paprika

1 T dried oregano

1 tsp coriander

Salt and pepper

3 T canola oil

1 onion, chopped

2 cloves garlic, finely crushed

2 cups chicken stock

1 cup white wine

2 eggs, beaten

1 cup flour

100 g asparagus, blanched

100 g cauliflower

1/2 cup cream

100 g parmesan cheese, grated METHOD

1. In a small bowl, mix chipotle, paprika, oregano and coriander. Season wings with salt and pepper, then rub with mixed spices. Set aside.

2. In a large saucepan, heat oil and sauté onion and garlic. Add winglets only (keep the drumettes for later) and brown on all sides. Add stock and wine, simmer at medium heat for an hour. Remove from heat. Remove the bones and return meat to saucepan, continue cooking until thickened and liquid has reduced. Set aside.

3. In a deep pan, heat oil. Dip the drumettes into eggs, then into flour. Fry for about 5 minutes until golden brown. Remove and drain on paper towel.

4. In a saucepan with salted water, bring cauliflower to the boil. Cook until soft. Using a stick blender, mash the cauliflower until smooth, add cream and parmesan cheese. Season with black pepper.

5. Serve the pulled chicken with mashed cauliflower, chicken lollipops served, asparagus spears and chilli sauce.