- 900g chicken wings
- 4 frozen corn cobs
- 2 tsp vegetable oil
- 1 small white cabbage, quartered, core removed, and finely sliced
- 1 red onion, finely sliced
- 2 large carrots, grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 200g natural yogurt
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp clear honey
- 2 tbsp smooth peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 2 tbsp sesame seeds
Heat oven to 200C/180C fan/gas 6. Place the chicken and frozen corn cobs on a large baking tray, drizzle with oil, season and bake for 20 mins.
Meanwhile, combine the cabbage, onion, carrots, yogurt, lemon zest and juice, and some seasoning in a bowl. Set aside until ready to serve. In another bowl, mix the honey, peanut butter and sesame seeds with a pinch of salt. Remove the tray from the oven and brush or drizzle the sauce over the chicken and corn, then toss everything together to coat. Return to the oven and roast for a further 15-20 mins until sticky and caramelised. Serve with the coleslaw.