Cornflake-crusted chicken

SERVES 4 READY IN 25 MINS, PLUS MARINATING

FOR THE CHICKEN Zest and juice of 1/2 unwaxed orange 4tbsp soy sauce ● 8-12 chicken inner fillets 4tbsp flour ● 2 eggs ● 2 handfuls cornflakes ● 3-4tbsp oil COLESLAW ● 1/2 white cabbage (about 800g) 1 carrot 1 small onion ● 2tbsp white balsamic vinegar ● 4tbsp clear honey 1tsp mustard 100g mayonnaise ● 50ml buttermilk ● 25g flat-leaf parsley MAYONNAISE (makes around 250ml) ● 1 egg 1tsp mustard (medium hot) Juice of ● 1/2 lemon ● 200ml rapeseed or sunflower oil YOU

WILL NEED A cast iron griddle plate and 8-12 bamboo or wooden skewers, soaked in water for at least 30 mins

1 Prepare the grill for a medium to high direct heat (180–220C). Preheat the griddle with the lid closed for 12-15 mins.

2 In a bowl, mix the orange zest and juice with the soy sauce, then season with pepper. Lay the chicken fillets in the mixture, cover and leave to marinate in the refrigerator for about 10 mins.

3 Meanwhile, make the coleslaw. Trim the cabbage and remove the stalk and slice into very fine strips. Peel the carrots and slice into thin strips using a knife or a mandoline. Peel and finely dice the onion.

4 To make the mayonnaise, put the egg, mustard and lemon juice in a mixing bowl and season well. Use a stick blender to process the mixture, adding oil drop by drop at first, and then in a steady stream. This will keep for three days in the fridge.

5 In a large bowl, mix the vinegar with the honey, mustard, mayonnaise and buttermilk, and season with sea salt and pepper. Add the cabbage, carrot and onion, and stir to mix. Cover and leave to infuse for about 10 mins.

6 Take the chicken out of the marinade and pat dry. Put the flour in a bowl and beat the eggs in a separate bowl. Crumble the cornflakes until you have a fine crumb and put them in a shallow dish. Coat the fillets in the flour first, then dip them in the beaten egg and finally roll them in the cornflakes. Thread the fillets lengthwise onto the skewers.

7 Carefully coat the hot plancha with the oil, then add the skewers and grill for 6-8 mins with the lid closed, turning once or twice. Take the skewers off the grill and leave to rest for 3-5 mins.

8 Serve the skewers alongside the coleslaw, scattered with chopped parsley.