Chicken winglets are the wings that have been sliced through the joint so that you have two meaty pieces and the wing tips are discarded. Most supermarkets sell them like this or just ask your friendly craft butcher to do it for you – they'll be happy to oblige!

Serves 4

  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • juice of 1 lime
  • 2 tsp garam masala
  • 500g (1lb 2oz) chicken winglets
  • 1 x 160ml (5½fl oz) tin of coconut milk
  • (Thai Gold)
  • 3 tbsp crunchy peanut butter
  • 4 celery sticks (leaves intact)
  • 1 bunch of radishes

1 Mix together the soy, chilli sauce and lime juice in a small pan. Pour half into a shallow dish and stir in the garam masala. Add the winglets and mix until evenly coated. Set aside for 1 hour or cover with clingfilm and chill for up to two days.

2 Add the coconut milk and peanut butter to the rest of the soy mixture in the pan. Place over a low heat and simmer for 5 minutes, whisking until smooth. Leave to cool, then stir well and pour into two serving bowls. Cover with clingfilm.

3 Preheat the oven to 220°C (425°F/ gas mark 7). Put the winglets on a baking sheet lined with non-stick baking paper and cook for 20 minutes. Reduce the temperature to 180°C (350°F/gas mark 4) and cook for 25 minutes, until tender and lightly charred.

4 Meanwhile, trim the celery and cut it into small sticks, keeping on any leaves, and trim and slice the radishes. Arrange the celery on a platter with the winglets, bowls of peanut sauce and radishes to serve.

CHICKEN TENDERS & CHILLI COOLER

This buttermilk brine is adapted from the most popular recipe I’ve ever done for a turkey crown, but the principle is the same. The spiced kefir or buttermilk makes the flesh of the chicken melt-inthe-mouth tender. This could also be served in lettuce cups.

Serves 4

  • 300g (11oz) boneless, skinless chicken
  • fillets, cut into strips
  • 300ml (½ pint) kefir or buttermilk
  • 1 tsp spicy pepper mix or Cajun seasoning
  • 50g (2oz) self-raising flour
  • 2 eggs
  • 100g (4oz) panko breadcrumbs
  • 1 tsp rapeseed oil spray
  • 6 tbsp thick Greek-style yoghurt
  • 1 tbsp mayonnaise
  • 1 lime, cut into wedges
  • 1 tbsp sweet chilli sauce
  • 1 butterhead lettuce
  • sea salt and freshly ground black pepper

1 Put the chicken strips in a bowl. Pour in the kefir or buttermilk and add 1 teaspoon of salt with the spicy pepper mix or Cajun seasoning. Stir well, then cover with clingfilm and set aside for 30 minutes or up to two days in the fridge.

2 When you’re ready to cook, put the flour on a plate and season with salt and pepper. Crack the eggs into a bowl and season, then whisk lightly. Put the breadcrumbs in another dish.

3 Preheat the oven to 180°C (350°F/ gas mark 4). Drain the chicken, then toss in the flour, dip in the egg and coat in the breadcrumbs. Put on a non-stick baking sheet and spray with the oil. Cook for 10–15 minutes, until golden brown.

4 Mix the yoghurt and mayonnaise with a squeeze of lime. Arrange the chicken tenders on plates with the yoghurt mix, then swirl in the sweet chilli sauce. Cut the lettuce into wedges or break into leaves. Add lime wedges to serve.