Sesame Crumbed Chicken

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

After 10 mins of carrot cooking time, place the broccolini next to the carrots. Drizzle with oil, season with salt and pepper. Cook until the edges are crispy and slightly charred, 10-15 mins.

Put 2 tbsp flour (double for 4p) in a bowl. Crack an egg (double for 4p) into a bowl and whisk. In another bowl, combine the breadcrumbs, sesame seeds and salt to taste.

Slice the chicken breasts lengthways into 5-6 thin strips per person. Season the chicken with salt and pepper, then dip into the flour, then the egg and the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg. 

• Pop a large pan on medium-high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 3-4 mins before you add the chicken. Once hot, lay in the chicken. Cook until golden brown, 3-4 mins each side. Adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a plate lined with kitchen paper.

• Wipe and return the pan to a medium-high heat. 
• Add 75ml water (double for 4p), red Thai paste, ketjap manis and honey.
• Bring to the boil and cook until reduced by half, 3-5 mins.
• Once reduced, remove from the heat. 
• Stir 1 tbsp butter (double for 4p) into the sauce.
  Season to taste with salt, pepper and a squeeze of lime juice.
  Loosen the sauce with a splash of water if required.

TIP: If your honey has hardened, pop the sachet in a bowl of hot water for 1 min.