Asian-Spiced Chicken & Coconut Miso Sauce

• Meanwhile, thinly slice cucumber and radish. • In a medium bowl, combine the rice wine vinegar and a good pinch of salt and sugar. • Add cucumber and radish to the pickling liquid with just enough water to cover the veggies. Set aside.

• Heat a large frying pan over high heat with a drizzle of olive oil. Add a mini flour tortilla and cook until slightly golden, 30 seconds each side. • Transfer to a plate, then season. Cover to keep warm. • Repeat with remaining tortillas, adding more olive oil as needed.

• Trim baby broccoli and halve lengthways. Roughly chop Asian greens. Thinly slice fresh chilli (if using). Cut lemon into wedges. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until browned and tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. • Add chilli and remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl. • Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Southeast Asian spice blend, the plain flour and a drizzle of olive oil. Add chicken and toss to combine.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook ginger & lemongrass paste until fragrant, 1 minute. • Add coconut cream, miso paste, the brown sugar, soy sauce, a teaspoon of pickling liquid, a squeeze of lemon juice and a splash of water. Cook, stirring, until slightly reduced, 2-3 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

TIP: Cover the pan with a lid if the ginger & lemongrass paste starts to spatter!