Baked Chicken With Soy Honey Butter, Pak Choi & Brown Rice

Preheat the oven to 240°C/ 220°C (fan)/ gas 9 then take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Cut 30g [45g] [60g] butter into small pieces

Cut long rectangles of tin foil (approx. the size of A3 sheets of paper), overlap the foil and place on a baking tray (or two!)

Place your chicken in the centre of the doubled foil (you'll need to 2 rectangles for 4 people) on a baking tray[s]

Scatter with the chopped ginger and dot the butter evenly over

Drizzle your soy sauce, honey and rice vinegar evenly over the chicken

Fold the edges around the foil upwards to enclose the sauce around the chicken

Put the tray[s] in the oven for 17-18 min or until the chicken is cooked through and golden (no pink meat!) – this is your baked chicken with soy honey butter

Whilst the chicken is cooking, wash your pak choi, then pat dry with kitchen paper and slice in half lengthways

Heat a large, wide-based pan with a matching lid with a drizzle of vegetable oil over a medium heat

Once hot, add the halved pak choi, cut-side down, and cook for 2-3 min or until slightly brown

Once brown, add a splash of water and cook, covered, for 4-5 min further or until soft

Meanwhile, add your cashews to a separate baking tray and put them in the oven for 3-4 min or until they have darkened slightly in colour

Tip: Watch them like a hawk to make sure they don't burn!

Once cooled, chop them coarsely