Sticky Hoisin Chicken Murger Bun

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Put a large baking tray (or two!) in the oven to heat up

Add your chicken to another baking paper-lined tray (or two!) and season with a pinch of salt

Put the tray[s] in the oven for 17-18 min or until cooked through (no pink meat!)

Boil a little water in a kettle

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out lengthways with a rolling pin into a long rectangle or until it is approx. doubled in length

Once rolled into a long rectangle, roll it up into a tight log[s]

Cut the log[s] in half (1 piece per person!)

Place the pastry round[s], spiral side up and squash with the palm of your hand to a flattened disc

Roll the pastry disc into large circle, approx. 14cm wide

Remove the heated tray[s] from the oven and drizzle with vegetable oil, add your pastry disc[s] to the tray[s] and top with another drizzle of vegetable oil

Put the tray[s] in the oven for 15 min, turning once half way, or until the pastry is until golden, cooked through and the edge has puffed up – this is your golden puffed bun[s]

Combine your gravy base with 50ml [75ml] [100ml] boiled water in a heatproof bowl, whisk thoroughly and put in the microwave and cook for 1 min or until thickened

Once thickened (careful it may be hot!) add your hoisin sauce and soy sauce and stir it all together – this is your hoisin glaze

Meanwhile, wash your lettuce, then pat dry with kitchen paper and shred finely

Cut your cucumber into thin batons, trim and chop your spring onion[s] in half and cut lengthways into thin strips, then roughly chop your coriander

Once the chicken is cooked shred apart using two forks – this technique is known as 'pulling'

Add your hoisin glaze and give everything a good mix up – this is your hoisin chicken