Mini sweetcorn and lemon chicken

Serves 3-4

This old favourite is made even more delicious with baby corn.

INGREDIENTS

For the chicken 400g (14oz) chicken breast 1 lemon, quartered 1 tablespoon oil Arrange chicken in a baking dish, squeeze with lemon and tuck in quarters. Splash with oil, cover with foil and bake for 40-45 minutes until juices run clear. Cool quickly, discard lemon, pour off stock and retain. Refrigerate both until needed. For the sauce 8-10 spring onions 1-2 tablespoons oil 1 small miniature red chilli, sliced 1 small clove garlic, chopped Freshly grated ginger, to taste Grated zest of 1 lemon 300ml hot vegetable stock 4 teaspoons cornflour 4 tablespoons lemon juice 100-150g (3½-5¼oz ) baby sweetcorn 1-2 teaspoons runny honey

METHOD

l Fry onions slowly in oil with chilli, garlic and ginger. Stir in lemon zest, then retained chicken stock/cooking juices.

l Cook for 1 minute then stir in vegetable stock. Simmer.

l Blend cornflour to a smooth paste and gradually stir in 3-4 tablespoons of stock from pan. Once blended, add gradually back to pan, stirring throughout.

l Shred chicken. Add to pan.

l Slice some mini-cobs into ½cm (¼in) rounds, halve remainder diagonally. Add to pan with honey to taste.

l Simmer for 20 minutes until piping hot and corn is tender but with some crispness remaining.

l Serve with boiled rice and prawn crackers.