Ingredients:

• 4 tbsp veg oil
• 5 tbsp honey
• 5 tbsp soy sauce
• 2 tsp mustard
• 2 tsp chilli paste
• 2 tsp garlic paste
• ¼ tsp pepper

Serving Suggestion - Chicken Kebabs:

• 8 skinless chicken breast, cubes
• 5 onions, cubed
• 2 red peppers, cubed
• 12 skewers + 14x10" Pyrex roaster

Method:

1. In large Pyrex bowl; Whisk oil, honey, soy sauce mustard, chilli, garlic and pepper.
2. Reserve small amount for basting.
3. Put chicken, onions and peppers in bowl.
4. Marinate in fridge for 2-3 hours.
5. Preheat oven to 180°C Fan/Gas Mark 6.
6. Drain marinade from chicken and veg. Discard marinade.
7. Thread chicken and veg onto skewers.
8. In 14x10" Pyrex roaster; Bake kebabs for 25-30 mins, until chicken juices run clear.
9. Turn and brush with reserved marinade half way.
10. Serve 2 each with Stilton, Walnut and Orange Salad, Potato Salad, Spicy Potato Wedges, Coleslaw, Courgette Tuna Boats with Chilli Couscous or Courgette Boats with Avocado Salad.

Tip: Do not marinate chicken for longer than 4 hours or salt in the soy will draw out all the moisture and dry out the meat in the oven.

Tip: Onion to be 2 layers thick or it won’t cook.