Crispy-Skinned Chicken

Lay the chicken in the frying pan, skin- side down (no oil), and cook until the skin is crispy, 5 mins. Turn and cook the flesh-side for 1 minute. Meanwhile, add the noodles to the pan of boiling water. Cook until tender, 4-5 mins. Drain in a sieve then refill the pan with cold water and submerge the noodles. Set aside.

Once the chicken is crispy transfer it, skin-side up, to a baking tray. Roast on the top shelf of your oven, 15-20 mins. TIP: The chicken is cooked when it is no longer pink in the middle. When cooked, cover with foil and leave to one side. Don't wash your frying pan!

Meanwhile, peel and grate the ginger and garlic (or use a garlic press). Halve the cabbage lengthways, remove the root and thinly slice widthways. (Check the ingredient list for the exact amount!) Finely chop the coriander (stalks and all). Make a small hole in the peanut bag and smash them into small pieces with a rolling pin. Squeeze the lime juice into a small bowl and mix in the coriander, peanuts, soy sauce and ketjap manis.

Heat a drizzle of oil in your now empty frying pan on medium heat. Add the ginger and garlic, stir and cook for 1 minute. Then add the cabbage. Season with a pinch of salt and some black pepper. Stir together and cook until softened, 5 mins. Drain the noodles in the sieve and add them to the pan. Stir together and cook until piping hot, 3-4 mins. Remove from the heat and add three- quarters of the dressing. Toss to coat.