Chinese-Style Hoisin Chicken Buns

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Peel and finely chop the shallot[s]

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

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the chopped shallot, diced chicken breast and half the chopped ginger (you'll use the rest later!) and cook for an initial 6-7 min or until cooked through (no pink meat!)

Whilst the chicken is cooking, dust your work surface with a generous sprinkling of flour

Unwrap the puff pastry and roll it out into a rectangle approx. 15cm wide and 30cm long with a rolling pin

Cut the pastry rectangle into 6 [12] squares

Once the chicken is cooked, add the hoisin sauce, chilli flakes (can't handle the heat? Go easy!), cornflour and the larger sachet[s] of soy sauce (you'll use the smaller one later!) and cook for 2-3 min further or until the sauce has thickened

Remove the pan from the heat and pull any larger pieces of chicken apart using two forks – this is your Chinese-style hoisin filling

Cut the sweet potato[es] (skin on) into chips

Add the chips to a baking tray with half [all] the five-spice mix, a drizzle of vegetable oil and a pinch of salt

Tip: Cooking for 2? Save the rest of the five-spice mix for another recipe

Put the tray in the oven for 25-30 min or until the chips are golden and crispy – these are your five-spice chips

Dollop a spoonful of the Chinese-style hoisin filling into the centre of each pastry square (reserve the pan)

Brush the edge of each pastry square with a little bit of cold water, then bring the corners of the pastry squares together and gently twist until fully sealed – these are your Chinese-style hoisin buns

Add the Chinese-style hoisin buns to a non-stick baking paper-lined baking tray and put them in the oven for 15 min or until golden and crisp

Rip the leaves off the spring greens (discard the tough stalks!), wash and pat dry with kitchen paper and set 2 [4] aside

Layer the remaining leaves over each other, roll them up and slice into thin strips

Return the reserved pan to a medium heat with a drizzle of vegetable oil, then add the remaining chopped ginger and sliced spring greens with the whole leaves on top and cook, covered, for 3-4 min or until tender – these are your gingery greens and steamed leaves