Ginger & lemon grass chicken with mango & basil

The lemon grass and ginger penetrate the chicken to produce tender, moist meat and a crispy skin – sweet mango complements it perfectly. Serves 4 Prep time: 20 mins Cook time: 30 mins Per serving: kcals 300, fat 10g, sat fat 2g, carbs 15g 3 stalks of lemon grass, trimmed and peeled 5cm piece of ginger, peeled 2tsp Chinese five spice powder 2tbsp olive oil Splash dark soy sauce 4 chicken breasts, skin on 2 mangoes, cubed Handful of basil leaves, roughly chopped Sweet chilli sauce, to serve

Bean sprouts, to serve (optional) Rice, cooked, to serve

1 Preheat oven to 200°C/180°C fan/ gas 6. Add the lemon grass, ginger and Chinese five spice powder to a food processor and whizz until finely chopped. Add oil and soy sauce and whizz until mixture is a little more paste-like. Season well with sea salt and freshly ground black pepper.

2 Make 3 diagonal slashes across each chicken breast, then smear the paste over each one, making sure it gets into the slashes. Place the pieces in roasting tin and cook for about 35-40 mins, or till the chicken is cooked through and skin is beginning to char very slightly.

3 While chicken is cooking, mix the mango with the basil. Once chicken is ready, slice it and serve with the mango mix, sweet chilli sauce, bean sprouts if using, and rice.