Posts by Jess

Indian Lamb Cutlets, ‘Speedy’ Black Daal, Roti and a Mango Salad

October 29, 2014 Comments Off read Meat, Vegetables and Salads

After countless (well 4) visits to London’s Dishoom – a modern buzzing Indian restaurant – it was only a matter of time before I attempted an Indian themed supper blog post. The first time I visited this spice scented hub I was recommended to sample their ‘house black daal’. I was blown away. It was delicious: ‘dark, rich and deeply flavoured’ (their words) It certainly was. I’ve since geekily been dreaming about it and so I have attempted my own version here with homemade (albeit thicker) roti.

Made with black lentils (urda dal) unlike your normal daal, they are hard to find it seems? Ok I admit I didn’t look that hard but if they are casually (and naively) added to your shopping list don’t expect them to conveniently locate themselves on the shelf for you. In my haste I ended up buying a packet of ready to serve (I KNOW! This won’t become a habit, it was my only option) Merchant Black Beluga Lentils which have a slightly more gelatinous texture when cooked. I used these to make my own ‘speedy’ daal. I hear Dishoom simmer theirs long and slow for 24 hours which clearly makes these the ‘bees knees’ but my version was surprisingly and deliciously a very close match. Packed with spice and comforting cinnamon for a devine creation served loose textured with homemade roti. Daal can actually be served as a main dish but I made mine here as a side to a fresh lime dressed salad full of mango, mint, shaved fennel and radish and the most tender and succulent Indian spiced lamb cutlets I’ve had to date.

NOTE: I’m always thoroughly impressed at the quality of the meat at my local butchers back home. It really drums home the emphasis to buy your meat locally and not from your average Tesco not just for local support but the quality is infinitely better.

Serves 2

Daal

1 x 200g packet of beluga black lentils
1 cinnamon stick
3 cloves
1 small red onion, finely chopped
2 x garlic cloves, finely chopped
½ red chilli, chopped
Knob ginger, grated
1 tsp turmeric
1 small tbsp ground cumin
1 tsp garam masala
½ tsp ground cinnamon
1 tbsp tomato puree
Small handful chopped coriander
1 tbsp salted butter

Put the lentils in a pan with the cinnamon stick and cloves and cover with enough boiling water just to cover. Simmer for about 10 minutes to allow the spices to infuse and the lentils to continue to turn mushy.
Meanwhile fry the onion in a little oil until soft. Add the garlic, chilli and ginger and fry for a few more minutes until everything is soft and the raw each has been cooked out.
Add all the dry spices and fry for 2 minutes.
Add and cook out the tomato puree and then remove from the heat.
Drain the lentil and keep any cooking water. Remove the cinnamon stick and the cloves ideally if you can.
Use a masher to coarsely mash the lentil to break them down.
Add enough of the drained juices (and more boiling water as I had to do) to create a creamy loose texture.
Stir in the spice mix and coriander.
Make sure it is sloppy in texture before whisking in a knob of butter for a glossy finish to the dish.
Serve scattered with coriander and with homemade roti.

Lamb Cutlets

1 heaped tsp garam masala
1 ½ heaped tsp dukka (see here or buy locally)
6 lamb cutlets

Marinade the lamb in the spices with a tbsp or so of oil.
When ready to cook at the very last minute, heat a pan until hot (use the one that cooked the daal spices for a nice base flavour)
First render the fat from the outside by standing eat cutlet on its side until the fat is crispy. Then cook for 2 minutes each side on a high heat for deliciously pick meat and crispy outside.
Leave to rest for 5 minutes wrapped in foil.

Mango Salad

1 mango, peeled and sliced
½ fennel bulb, shaved or thinly chopped
6 radishes, sliced
½ red onion, sliced thinly
Cucumber, sliced
Handful mint, chopped
Handful coriander, chopped
Juice 1 lime

Mix the ingredients together and squeeze over the lime. Drizzle with a little oil is needed.

Roti

225g self raising flour
140ml water
1 tbsp Nigella seeds
Salt and pepper

Mix the flour, seasoning and seeds together in a bowl.
Mix in the water or enough to bind the mixture together to form a dough. Use a fork to do this.
Knead lightly until smooth and rest in a bowl for 30 minutes or so.
Roll out on a floured surface very thinly.
Heat a frying pan until hot. Fry for a few minutes on each side untileach is golden and beginning to char. The roti will puff up and form lovely bubbles.
If not eating immediately, once cooked, pop in a preheated warm oven to keep warm and supple until ready to dip generously in your daal.

Pear and Cinnamon Cake with Lotus Buttercream

October 25, 2014 Comments Off read Sweet Treats

wanted to create an Autumn cake that would fit with the seasons. Having been a bit of a stranger to baking recently, a gloriously empty leafy weekend back home seemed like a good time to reassure myself that The Great British Bake Off hadn’t detered me from the cake world! Pears seemed like a good choice here and I’m a cinnamon addict. After recently discovering the delights of ‘Lotus spread’ I felt it needed a place in one of my recipes so is used here in a crunchy coffee tainted buttercream. The chocolate leaves are a nice Autumnal touch here for a special occasion but feel free to leave these off if life is far too short in your eyes…

Makes 2 small cakes or 1 large one

Cake

740g pears
40g butter
3 tbsp light muscovado sugar
½ heaped tsp cinnamon
200g butter
200g sugar
200g self raising flour
½ tsp baking powder
3 large eggs, beaten lightly

Peel, core and halve the pears and diced.
Heat the 40g butter, sugar and cinnamon in a frying pan until melted.
Add the pears and cook until the pears and softened and the caramel thickens and coats the pears. Set aside to cool.
Preheat the oven to 170°C. and grease and line 2 small cake tins (15cm wide) or one large one (24cm spring form tin)
Cream the butter and sugar together until fluffy.
Add the eggs bit by bit with a little flour if it curdles.
Fold in the flour and baking powder
Finally fold in the pears and their syrup and spoon into the tins.
bake for about 35-40 minutes until springy to touch and cooked in the middle. Leave to cool.

NOTE: Cake tin size: I used two small tins. This isn’t really a recipe that could make a tiered cake due to the pears which make it more of a dense cake. So either use 2 small tins for 2 cakes or one large one. I also had some extra mixture so made a few muffins (which will take about 20 minutes to bake) as gifts to take to some willing friends.

Topping

160g unsalted butter, softened
80g ‘Lotus biscuit spread’, crunchy
90g ish icing sugar
40-50g dark chocolate
Handful mint leaves

Start with the chocolate leaves. Melt the chocolate in a heatproof bowl over some simmering water until melted.
Use a pastry brush and coat the back of the mint leaves very thickly. Done too thinly and they will snap when ready. Don’t worry about doing these really thickly. Lay over a rolling pin to dry and pop in the fridge.
Once set, remove from the fridge. I won’t lie, this bit is fiddly and I think I only ended up with 2 whole leaves. But, the effect is still good. Make sure your hands are really hot and carefully peel the mint leaf from the chocolate. Repeat and set these aside carefully.
For the buttercream, cream together the butter, spread and as much icing sugar to taste. This is a guide and your tastes will vary.
Spoon into a piping back and use to pipe your cakes
Decorate with the leaves and serve!

BBQ Chicken, Lime Slaw, Cheesy Polenta Chips

October 21, 2014 Comments Off read Poultry

I love American food but it can be pretty big and diabetes inducing at times. But it can be done in a more refined way. Who doesn’t love the taste of spicy, sticky BBQ sauce lathered chicken. And as if not enough, a cooling, creamy and sharp tangy lime slaw is as welcome here as an ice cream in the Sahara.Tempted by spicy sweet potato chips I went for an alternative (like my demeanour) and a more health conscious unbeatable crunchy cheesy polenta chip. They were awesome. Girls, this is not date food mind (well first date food) I think there was more sauce on my face, hands, table and elbows (yes elbows…!) than on the chicken. Made to be devoured in the most unclassy fashion with a beer on a windy rainy October.

NOTE: This BBQ sauce recipe is very much like this one here. Use either!

Serves 2

Chicken

2 chicken legs, jointed into thigh and drumstick is you like
½ tsp cumin seed
½ tsp fennel seed
2 cloves garlic, crushed
1 ½ tsp smoked paprika
Zest and juice of ½ orange
3 tbsp balsamic vinegar
75ml ketchup
Sprig of thyme and rosemary

Crush the cumin and fennel together in a pestle and morta with the rosemary and thyme.
Add to a bowl with the rest of the marinade ingredients and add the chicken.
Leave in the fridge to marinade for about 1 hour.
Preheat the oven to 200°C. Place the chicken in a dish and cover with foil. Bake for 30 minutes.
After this time, turn the heat up and remove the foil. Cook for about 10 more minutes until the skin and topping is crispy and the chicken is cook through. I popped mine under the grill at this point too to get a really sticky crispy coating.

Slaw (pretty much open to any crunchy raw vegetables. I used a mix of the below)

1 red pepper, sliced thinly
Handful of sugar snap peas, sliced thinly
½ small cabbage
1 small carrot, sliced thinly, grated or julienned
Bunch mint, chopped
Bunch coriander, chopped
3-4 tbsp natural yoghurt
1 tsp mayonnaise
Salt and pepper
Zest of 1 lime, juice of half

Mix the vegetable together in a bowl
Add the herbs and the lime zest
Add the mayo, yoghurt some good seasoning and the lime juice together in a mug and stir well.
Use as much as necessary to coat the vegetables.

Polenta Chips

100g fast cook polenta, plus a little extra for dusting
400ml (half water half milk)
½ small chilli, chopped
Handful coriander, chopped
Large handful grated parmesan
Salt and pepper

Oil/line a shallow soup bowl or baking tray that will hold the polenta and create about 2cm thickness.
Heat the milk and water in a saucepan until it just comes to the simmer.
Season the polenta well and add to the hot liquid in a thin stress stirring all the time. Keep stirring and it should begin to thicken very quickly and bubble. Keep stirring for a few minutes before adding the cheese, coriander and chilli. Keep stirring until it is thick like custard or porridge. Remove from the heat.
Pour into the greased bowl.tray and smooth out to the thickness of 2cm. Chill quickly and leave to set for about 20 minutes.
When cooled and set, turn onto a chopping board and cut into chip sized chunks. Dust with excess polenta
Fry in a hot pan in a little oil until golden brown and crispy. Drain on kitchen paper and sprinkle with flaky maldon salt.

A food wine and a venison fillet….

October 14, 2014 Comments Off read Meat

I adore this wine (one we sell at work…you can get it here, hint hint). However recent drinking has reinforced my opinion that this is definitely a food wine (i.e. to accompany a deliciously made supper) as I enjoyably and freely found out as I scrambled clumsily to finish making dinner for my guests while sipping merrily on this spicy syrah (on an empty stomach…you see where I’m going with this!?) Its full of flavour and packed with spice but its 14% with some chewy tannins so it needs a good piece of steak or similar.

We enjoyed ours with a piece of pan fried, charred venison fillet/loin, garlicky and creamy cauliflower puree and some buttery green beans. I was intending on making a Syrah butter sauce….but….we drank it. Oops.

Serves 1-2 (depending on the size of the venison)

1 venison fillet
Pinch fresh thyme leaves
1 tbsp whole black peppercorns
1 garlic clove
4 juniper berries
Salt and pepper
Olive oil

In a pestle and mortar crush the peppercorns and the berries until ground. Place in a bowl with the thyme and some seasoning.
Add about 1-2 tbsp of light olive oil and rub the venison fillet in it.
Chop the garlic clove in half horizontally and use it to rub the sides of the fillet (it didn’t like to use it in the actual marinade as it burns easily when cooked)
Leave to marinade for about 1 hour or longer
When ready to cook, heat a frying pan until hot.
Sear the meat in the pan with a little oil on all sides until a nice crispy outside coating has formed. Do this for literally 7-8 minutes for a lovely blushing pink medium cooked fillet.
Once done, remove to a piece of foil and wrap tightly. Leave to rest for 10minutes before slicing on the horizontal and pouring over any resting juices.

Cool as a Wardlaw…

October 1, 2014 Comments Off read Drinks

If you’ve ever been on an activity watersports holiday you’ll know that you usually return home needing a rest with an aching body equivalent to a bed bound OAP. A week in sunny Greece wakeboarding by day and re-hydrating on cocktails by night with bowlfuls of Greek salads and hog roasts set me up for some inspiration on my return home. Sadly the limes don’t grow fresh from the trees in London so Waitrose will have to do.

After and intense day on the water followed by an ‘Ab attack’ class this refreshing, healthy and downright delicious drink was the perfect way to cool our angry abs. Post workout it started as this innocent cucumber, mint and crushed ice drink….

But once showered and the clock hit 6pm it even more deliciously turned into this….a gin laced version we got the barman to ‘knock up’. I like to call it the ‘Cool as a Wardlaw’.

Serves 2 (ish)

1 small cucumber
Large bunch mint
2 shots (Innocent) apple juice
1-2 shots fresh lime juice
Crushed ice
Optional – 2 shots gin and cucumber to garnish

Mix in a blender until combined. Add more ice or any other ingredient to taste and balance. I only watched in awe from behind the bar as this was made so measurements were by eye and were to taste. It tasted different each time, more savoury post-workout, sweeter and punchy with lime as an evening tipple. Experiment!

Use Innocent apple juice. Not only as my loving sister happens to work for Innocent but it is delicious and conveniently on tap for me. Plus, the halo seems to reassure you that gin is a good addition, yes a good addition……?!

Almond Blackcurrant Tarts with Salted Lime

September 29, 2014 Comments Off read Sweet Treats

I spent a gorgeously sunny few days at home in Wiltshire this weekend and had to make a batch of my favourite sweet treat. The recipe is from one of my previous blog posts but adapted slightly with some lime salt which I thought was a quirky experiment. I love salt with sweetness and the sharp lime and blackcurrant in this recipe make sure you’ll never forget the taste. Served with coconut ice cream it would happily top off my last meal…

Recipe

1 x Blackcurrant almond tart recipe
1-2 limes
2 tbsp icing sugar
Pinch salt
Mint to decorate

Make the basic tartlets as per the recipe link above adding the zest of 1 lime to the frangipane mixture.
For the icing, mix about 2 tbsp of icing sugar with a tiny amount of lime juice and mix until thick. Add more icing sugar if its too runny. Spoon into a plastic piping bag and snip off the end.
Once cool, ice a neat pattern or random design on top.
Meanwhile, preheat the oven to 75°C. Place the zest of 1- ½ a lime on a piece of parchment on a baking tray and dry in the low oven for about 20 minutes to intensify the flavours. Alternatively you can leave it to dry overnight. Mix the dried zest with a tiny pinch of salt.
Scatter sparingly on top of the tarts and top with a few dainty leaves of mint.

Lime Curd Bounty Bites

September 27, 2014 Comments Off read Sweet Treats

A little experiment from another Greek treat my sister and I recently collapsed over in owe and love on our recent holiday. ‘Calm down’ you may say, its basically a bounty stuck on a biscuit? Agreed. But a good one and after a 5th evening of baklava, this was most welcome.

On returning home I’ve adapted my own version. I usually use recipes, books and blogs just for inspiration more than a guide and I’m not one to steal recipes like for like without my own twist. But the filling needed a starting point so I’ve used the solid recipe from a fellow blogger (see here….but please return!) and spiked mine with lime curd. Like I say, it was an experiment and apparently lime curd doesn’t freeze? (see recipe for more detail on this) But these still turned out pretty awesome.

PS. No I didn’t stick mine to a biscuit but a ginger snap wouldn’t go a-miss here. Or anywhere for that matter?

Makes about 15

140g unsweetened desiccated coconut (and some for decoration)
40ml coconut oil, melted
30ml maple syrup
Lime curd – optional (enough for 1tsp/bite)
Zest 1 lime
100g Green & Blacks 85% dark chocolate (Also good here would be their lemon flavour bar)

Begin by combining the coconut, 35ml of the coconut oil, syrup and a pinch of salt in a food processor until well combined.
Use a ice cube tray or mini cupcake mould and line with cling film. If using the lime curd, drop a small tsp into each.
Fill each hole with a tsp or so of the coconut and push down until compressed well on top of the curd (if using)
Freeze until set for about 2 hours.
After this, melt the chocolate over simmering water and set aside.
Remove the coconut from the freezer and take each from their wells and place on a baking tray lined with baking parchment. The lime curd will probably be a bit sticky but go with it if you can.
Dip each piece using two forks into the bowl of melted chocolate until covered fully and place flat side down on the baking parchment
Repeat with the remaining pieces and top with a sprinkle of coconut and lime zest while the chocolate is still not fully set.
Place in the fridge until set and then store in an air tight container so they don’t pick up any nasty fridge odours…!

Spiced Lamb, Charred Carrots, Green Coucous, Saffron Yoghurt

September 6, 2014 Comments Off read Meat, Vegetables and Salads

I strongly recommend and encourage you to use Organic carrots here but if they’re homegrown, all the better. You can usually tell by their wispy piggy-tail-like ends – these bits always seem to taste the sweetest and nicest. Being simply boiled and charred in a griddle with lemon, the flavour has to good otherwise you’ll just end up chewing on a tasteless carrot stick….

The green couscous recipe is adapted from Ottolenghi and the remainder is a combination of flavours and textures I love and craved last weekend of August that raced by in the blink of my (luckily sun glass clad) eyes!

Serves 2

Green Couscous

100g cous cous
150ml boiling water
1 small onion, finely sliced
Ground cumin
25g pistachios, chopped roughly
1 small green chilli, chopped
Large bunch herbs: Parsley, basil, mint, coriander, dill
Good olive oil

Place the couscous in a shallow bowl and season well. Add a very small knob of butter if you wish and then pour over the boiling water. Cover and set aside.
Heat a bit of oil in a frying pan and gently and slowly fry the onion until soft and beginning to colour. Add a big pinch of cumin and fry for a few minutes before taking off the heat.
While the onion is cooking, make the herb paste. Blend the herbs in a food processor, adding a slow stream of oil until blended nicely into a paste (The amount of oil you add here is up to you. The more you add the more moist the couscous will be).
When the couscous has absorbed all the water, use a fork to fluff up the grains and add to the pan with the cumin onions. Add the green chilli and pistachios and finely stir through your herb paste.
Taste and add a touch or lemon juice or seasoning or more olive oil to loosen.

Carrots

6-8 Organic/home grown carrots, cleaned
1 lemon, zest
1tbsp olive oil

Leave the carrots whole and cook in simmering water for about 4 minutes or so but just until tender when pierced with a knife but still with lots of bite and a bit of crunch. Drain and leave to cool and dry a little.
Heat a griddle pan until hot and add the oil.
Griddle the carrots until beginning to char on the outside for a few minutes
Serve warm with the couscous, with the grated lemon zest scattered over the top.

Lamb Steaks and Yoghurt

2 lamb leg steaks (You can also use lamb cutlets if you wish)
Ras el Hanout, Smoked paprika, spice mix (see here)
Olive oil
150g plain yoghurt
Pinch saffron threads

Sprinkle a good pinch of the dry spices and spice mix over your lamb steaks. Drizzle with olive oil and massage the spices into the meat. Set aside at room temperature.
Put the saffron in a small cup and add 1 tbsp of hot water. Leave to infuse.
Heat a little oil in a frying pan or griddle pan until hot.
Fry the steaks for 2 minutes per side (for a piece the thickness of mine, about 2cm, for medium) and then wrap tightly in foil and leave to rest for at least 5 minutes while you assemble the dish.
Take the saffron water (which should be a vibrate yellow) Pour into the yoghurt with some generous seasoning and stir to combine.
When ready to serve, carve your rested lamb and serve on top of your couscous and carrots with a generous dollop of yoghurt. Drizzle with the resting lamb juices!

Wine suggestion: Sijnn White 2012 (Chenin-Viogner)

I devoured this with a glass (or two) of Sijnn White 2012. South African, 84% Chenin Blanc, 16% Viogner. Stony fruits, peach, mineral and nutty flavour went deliciously with the spices in this dish.

Apple Pie ‘Duffins’ and a 2nd Birthday

September 2, 2014 Comments Off read Sweet Treats

This weekend called for a belated blog birthday celebration and naturally a cake! Celebrating not only the last day of August which was blissfully sunny and spent wakeboarding on a glass-like lake in Wiltshire with some friends, but also the 2nd birthday of ‘forage in the pantry’ or FITP as its been recently named. Since my first ever blogged recipe and still one of my absolute favourites (see here) it has been two years of new experiments, flavours, combinations, styles, and ingredients which have flown by deliciously. A LOT has happened and changed in these past 2 years but the blog has been ticking over loyally and creatively in the background. Maintaining my sanity and satiety.

It pains me to say it but as Autumn approaches on the horizon in the form of darker nights and colder mornings, the apples are abundant and I felt it only natural to choose them as the star in my birthday cake. Taking inspiration from the controversial Starbucks ‘Duffin’ (muffin filled with jam) I have concocted a cinnamon cake filled wickedly with a slow roasted spiced apple puree and a tangy ginger lemon frosting. I refrained from rolling in sugar. Delicious served fresh on the day bitten into with no prior warning of the jammy filling.

Apple Puree – see here

Apple Crisps

1 apple
65g caster sugar
35ml water
cinnamon

Preheat the oven to 130° C and line a baking tray with parchment.
Slice the apple on the horizontal using a mandolin to very fine slithers.
Heat the water and sugar in a pan until the sugar dissolves and it bubbles into a lovely clear syrup.
Lay the slices on the tray and brush with the glaze. Dust with a little cinnamon and sugar if you like and bake in a low oven for about 30 minutes until dry and crisp. Leave to cool.

Cinnamon Muffins – I actually found these too big and dense. I think they’d work much better as cupcake with a lighted spongy texture so I have included a recipe below but feel free to make them GIANT and muffin like as titled.

115g unsalted butter
115g caster sugar
2 large eggs
1 tsp vanilla extract
115g flour
1 tsp baking powder
35g chopped hazelnuts (optional)
2-3 tbsp milk
2 tsp ground cinnamon

Preheat the oven to 180° C and line a cupcake tin with cases.
Cream the butter and sugar together very well until pale a fluffy.
Beat in the eggs and vanilla a bit at a time.
Now sieve in the flour, cinnamon and baking powder and fold in gently until just incorporated.
Fold in the nuts and loosen with a dash of milk if needed.
Fill your cupcake cases and bake for about 15 minutes until golden and set in the middle. Leave to cool.

Ginger Lemon Buttercream

125g softened unsalted butter
100g icing sugar
1-2 tbsp ginger syrup (from a jar of stem ginger. You can also add some chopped stem ginger if you like)
1 lemon, zest only

Combine all (in a food processor) until well mixed. Fill a piping bag and use to decorate the duffins.

Assembling….

Take your cooled cupcake/muffin and slice the top off (usually easier if they have risen with a dome!)
Cut out the middle to create a small whole keeping the removed cake.
Fill with about 2tsp of apple puree.
Top with a little bit of the filling to hide the puree, eat the excess.
Pipe the buttercream over the top in any pattern you like
Top with a wafer
The best bit….serve to a greedy worthy friend.

Sticky Soy Chicken with Baby Chilli Courgettes

August 26, 2014 Comments Off read Poultry, Vegetables and Salads

A sticky ‘packs-a-punch’ glaze for some succulent chicken pieces courtesy of Bill Granger. I’ve managed to make it through my growing culinary life without (shamefully) having had Bill’s influence on any of my dishes? It could be his Australian roots that have kept his foodie inspiration at bay or perhaps (more likely) the Jamie Oliver shaped blinkers strapped to my head that had maintained my tunnel vision since discovering cooking? Who knows? However, with ‘Granger’s & Co’ round the corner from work and a growing love for Asian/Fusion cooking I have been sampling some of his culinary delights from Bills Asian Cookbook which is where this chicken marinade comes in. Baby courgettes courtesy of Portobello Market but normal ones work fine too!

Serves 2

Roasted Courgettes

6 baby courgettes
1 small red chilli, finely chopped
Bunch coriander, finely chopped
Juice ½ lime

Chicken

4 chicken thighs/chicken pieces
30ml dark soy sauce
25ml Fish sauce
55g brown sugar
2 garlic cloves
Light Olive oil

To Serve: Coconut rice (I made mine with red Camargue rice here)

Preheat the oven to 190°C. Heat a frying pan until hot with a little oil and brown the chicken all over until golden. Transfer to a baking dish and bake for about 15 minutes until cooked through.
At the same time, roast the courgettes. Slice in half if using baby courgettes or into chunks if using large ones. Drizzle with oil and place in a roasting tray. Roast with the chicken for about 20 minutes. This can keep roasting until tender while you finish the chicken on the hob. (The courgettes also work amazingly grilled or charred on a griddle pan or BBQ)
To finish the chicken, heat a little oil in a saucepan and fry the garlic lightly. Add the cooked chicken and the soy sauce and cover with a lid. Leave to simmer on a low heat for about 6-7 minutes making sure the pan doesn’t cook dry.
Turn up the heat and add the sugar and fish sauce and stir to dissolve and combine. Heat for just a few minutes until the sauce goes syrupy and glazes the chicken.
Remove the courgettes from the oven and toss with the chopped coriander and red chilli. Squeeze over a little lime juice.
Serve the chicken on creamy coconut rice with the chilli courgettes and coated liberally in any excess glaze.