SIMPLE POULTRY BRINE

2L water

150g cooking salt

150g sugar

1 Tbsp pickling spice

2 cloves garlic

1/4 bunch thyme

1 bay leaf

SESAME SEED SALT

2 Tbsp sesame seeds

1 Tbsp sea-salt flakes

Pinch white pepper

STEP 1 To make simple poultry brine, combine all ingredients in a large stock pot. Bring to the boil, covered, over high heat. Remove from heat and allow to cool to room temperature. Set aside until ready to use.

STEP 2 Put chicken in brine for 2 hours. Remove and put on a rack over the sink. Pour boiling water over chicken to lightly scald the skin (this helps with the drying process). Leave in the fridge, uncovered, overnight, to dry.

STEP 3 Heat a medium saucepan on high. Peel and slice ginger and toast in the pan for 1 minute, stirring. Add stock and sherry to pan to deglaze. Bring to a simmer and cook until reduced by half. Mix cornflour paste into stock mixture, simmering and stirring until it boils and thickens enough to coat the back of a spoon. Strain and set aside.

STEP 4 Put sunflower seeds and fat in a frying pan over low heat and cook the seeds until they are a light golden brown. Leave in the fat and set aside. Trim beans and cut into 3cm lengths. Blanch in a saucepan of boiling water for 30 seconds, then refresh in cold water. Drain and set aside. Cut cherry tomatoes in half, set aside.

STEP 5 To make sesame seed salt, lightly toast seeds by tossing in a small, dry frying pan over high heat for 30 seconds. Grind in a mortar and pestle. Return to pan with salt and pepper. Allow to cool, then lightly grind again in mortar and pestle.

STEP 6 Preheat a barbecue grill to medium. Lightly oil chicken and place skin-side down on the grill. Cook for 8-10 minutes then turn over and cook a further 5-10 minutes until cooked through (this will depend on the size of breasts). Put beans on the grill after the chicken for 1-2 minutes, turning, to char slightly. Keep warm.

STEP 6 Bring sauce back up to the boil in a large pan. Stir in sunflower-seed mixture and honey. Cook for 1 minute, then add cherry tomatoes to warm through. Check seasonings, then finish with a squeeze of lemon juice. To serve, carve chicken breasts and arrange on a platter with beans and sauce. Sprinkle over sesame seed salt and broad bean sprouts.