STRAWBERRY & MINT ETON MESS

Serves 4

● 3 boneless, skinless chicken

breasts

● 100g (3½oz) unsalted peanuts, roughly chopped

● 200g (7oz) rice noodles

● 2 medium carrots, peeled and cut into thin strips

● 1 cucumber, cut into thin strips

● 200g (7oz) beansprouts

● A small bunch of coriander, leaves picked

● A small bunch of mint, leaves picked

● Red chillies, sliced, to serve (optional)

For the marinade

● 4tbsp coconut cream

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Whisk together the marinade ingredients in a small bowl. Put the chicken breasts in a dish, coat them in the marinade and refrigerate for at least an hour (ideally overnight).

Preheat the oven to 220°C/ fan 200°C/gas 7. Lay a sheet of foil on your work surface. Place the marinated chicken on top, then gather the foil around it. Place the foil package on a

Serves 4

● 350g (12oz) strawberries,

hulled

● 25ml (¾fl oz) vodka

● 2tbsp strawberry jam

● 200g (7oz) double cream, lightly whipped

● 12 mint leaves, finely sliced

For the meringue

● 1 lemon wedge

● 4 egg whites, at room temperature

● 110g (3¾oz) caster sugar

● 110g (3¾oz) icing sugar, sifted

Preheat the oven to 120°C/ fan 100°C/gas ½. Line a large baking sheet with non-stick baking parchment. Draw 4 x 10cm (4in) circles on the paper.

To make the meringue, rub the lemon wedge around the inside of a clean mixing bowl or the bowl of a stand mixer. Add the egg whites and whisk on high speed until they form

Lettuce heads are wonderful cooked on a barbecue. You just have to be careful not to leave them

stiff peaks. Decrease the speed to medium and gradually add the caster sugar, whisking continuously. Increase to high speed and whisk for 5-10 minutes, until all grains of sugar have dissolved. Add the icing sugar and whisk until well combined. Place the meringue into a piping bag, and pipe onto one of the parchment circles to form a dome. Create 3 more domes.

Bake for 40-50 minutes, until crisp on the outside, but soft in the centre. Turn off the oven and leave the door ajar until the meringues are cool to touch. Very gently, scoop out the soft meringue with a spoon, leaving the shell intact. Set the soft meringue aside.

Blend 200g of the strawberries with the vodka. Pass through a fine sieve. Chop the remaining strawberries and add to the soft meringue. Fold in the jam, cream and mint.

Divide the strawberry sauce between 4 bowls. Carefully fill the meringue shells with the cream mix. Gently place a meringue in each bowl, on top of the sauce. Your guests can make their own mess by smashing the meringue shell with their spoons!

I am sure everyone has their own version of their favourite Thai chicken salad. This is mine. I really enjoy the freshness of the lime and coriander, and the savoury richness that the toasted peanuts add. My kids love the noodles, but not too much heat, s