Sticky Miso Chicken

When the water is boiling, add the noodles and cook for 4 mins. Once cooked, drain in a colander and run under cold water until cool. Transfer the noodles to a large bowl and drizzle with oil to stop them from sticking together. Set to one side (these are for your lunch!)

Meanwhile, pop the honey, ginger purée, miso paste and half the soy sauce into a mixing bowl and stir together well. Add the chicken thighs to the bowl and rub to coat in the marinade. Transfer the chicken thighs (and all the marinade) onto a foil lined baking tray. IMPORTANT: Remember to wash your hands and equipment after handling raw meat! Once the wedges have been roasting for 10 mins, give them a turn and move them to the middle shelf of the oven.

Place the chicken thighs on the top shelf of the oven and cook for the remaining cooking time, 10-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle! Zest the lime and cut in half. Trim and thinly slice the spring onion. Roughly chop the peanuts. Trim the carrot (no need to peel) then grate on the coarse side of your grater. Roughly chop the coriander (stalks and all). Cut the mangetout in half widthways.

Pop the coleslaw mix into a large bowl. Squeeze over the juice from half the lime, then add half the zest, half the coriander, a good drizzle of oil and a pinch of salt and pepper. Mix together well and share between your plates. Once cooked, transfer two of the thighs onto a board and leave to cool (these are for your lunch!). Divide up the wedges and remaining chicken thighs. Scatter over some peanuts (leave some for lunch!) and spoon over a little leftover marinade. Dig in!