Miso and honey roasted chicken

There’s always a jar of miso paste in my fridge. I like it stirred through noodles, painted onto scored aubergines before they’re roasted or whisked with a generous couple of spoonfuls of honey for this chicken dish. It makes a simple supper – just as good with the slaw as it would be with some noodles or rice, or a few sprigs of griddled Tenderstem broccoli.

SERVES 4 for a light lunch, or 2 for dinner

FOR THE CHICKEN

4 large chicken thighs, bone

in, with skin

3tbsp red miso paste

3tbsp honey

2tbsp sesame oil

1tbsp toasted sesame seeds

FOR THE SLAW

1 carrot

5 radishes

Handful of kale leaves

¼ red cabbage

20g coriander

20g mint

1 mild red chilli

1tbsp black sesame seeds FOR THE DRESSING Thumb-sized piece of ginger 1tsp sesame oil

1 lime, juiced

1tsp rice vinegar

1tsp honey

Pinch of salt

1 Preheat the oven to 220°C/200°C fan/gas mark 7. Put the chicken thighs in a small roasting dish, making sure you don’t leave too much space around them.

Mix together the miso, honey and sesame oil, and spoon onto the chicken. Place the chicken thighs in the oven and roast for 40min.

2 While the chicken is in the oven, prepare the slaw. Slice the carrot and radishes to a fine julienne (I have a julienne peeler I bought for a couple of pounds that renders this the work of moments), then slice the kale, cabbage and herbs finely. Deseed the chilli and slice finely, then add to the vegetables, along with the sesame seeds.

3 To make the dressing, grate the ginger and whisk together with the other ingredients. Toss the dressing through the slaw.

4 Check the chicken is cooked by inserting a skewer; the juices should run clear. Sprinkle the toasted sesame seeds on the chicken and serve alongside a generous portion of the slaw.