Jerk Chicken Traybake

In a mixing bowl, combine the Jerk seasoning, honey, half the lime zest and the olive oil (see ingredients for amount). Season with a good pinch of salt and pepper. Add the sweet potato, corn and chicken drumsticks to the bowl and use your hands to ensure they get thoroughly coated in the marinade. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Transfer the entire contents of the bowl to your prepared baking tray(s) and spread out in one even layer. TIP: Don't overcrowd the tray - everything needs enough space to get nice and crispy so use two trays if necessary. Roast on the top shelf of your oven until everything is cooked, 30-35 mins. Turn halfway through cooking. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Meanwhile, mix the soured cream and remaining lime zest in a small bowl. Chop the pineapple into small pieces (keep the juice!). Halve, deseed then finely chop the chilli. Roughly chop the coriander (stalks and all). Pop the pineapple, chilli (add as much as you like) and coriander in another bowl. Stir in the juice from half the lime, half a tablespoon of pineapple juice per person and the olive oil (see ingredients for amount). Season with salt and pepper.

When ready to serve, remove the traybake from your oven and divide the chicken and veggies between your plates. TWIST IT UP: Finish with some lime sour cream and/or a spoonful of salsa for those who want it and the remaining lime wedges.