Miso chicken

With just the right level of spice, miso, chili and honey I have neem known to eat pieces of the chicken straight out of the tin, and if the pup is lucky, she gets tiny pieces of the chicken too.

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Step 1

Preheat the oven to 180°C fan/200°C/gas 6.

Step 2

Tip the chicken, aubergines and shallots into a roasting tin. Mix together the ginger, garlic, sesame oil, miso paste, honey, chili flakes, and sesame seeds in a small bowl, then evenly coat the chicken and aubergines with this mixture, making sure there's plenty on the top of each piece of chicken.

Step 3

Transfer to the oven and roast for 45 minutes, until the chicken is gold brown and cooked through.

Step 4

Mix the lime zest and juice, sesame oil and soy sauce and pour it all over the chicken and aubergine. Scatter over the spring onions and serve hot with rice on the side.