Crispy pretzel chicken with honey-mustard sauce
Pretzel crumbs create a super-crisp coating for chicken, and oven cooking reduces the fat content. This recipe makes extra for lunch the next day
Spicy buttered corn
Serves 4
Easy
Prep:
Cook:
John Torode serves his corn on the cob with plenty of melted Mexican 'ancho' chilli and coriander butter
Skip to ingredients
- 8 small cornon the cob
- 3 tbsp butter
- 1 tbsp chopped coriander
- 2 tsp ancho chilli powder(see below) or smoked paprika
Nutrition: per serving
- kcal165
- fat11g
- saturates6g
- carbs14g
- sugars2g
- fibre1g
- protein3g
- salt0.2glow
Method
step 1
Boil a large pan of water. Add some salt and the corn. Boil for 10 mins. Meanwhile, mix the butter with coriander and chilli powder. When ready to serve, drain the corn, then add the butter mixture to the pan so it melts on all sides of the corn.
