Hoisin Chicken

Grate the carrot (unpeeled). Finely grate the ginger to get 2 tsp. Peel and crush the garlic. Roughly chop the coriander. Chop the zucchini into 1 cm batons. Finely slice the long green chilli (if using). TIP: Green chillies are hotter than red ones – deseed it for less heat! Chop the chicken thigh into 2 cm chunks.

Put the ginger and garlic in a medium bowl with the soy sauce, honey and 2 tbs of olive oil. Add the chicken thigh chunks and stir to coat in the mixture.

Heat a large frying pan over a high heat. Add the zucchini to the pan in a single layer and cook, tossing occasionally, for 5-6 minutes, or until nicely charred. Remove from the pan and season with a pinch of salt and pepper. TIP: Charring the zucchini with no oil gives them a delicious smoky flavour! Return the pan to a medium-high heat with a drizzle of olive oil and add the chicken. Cook, tossing, for 4-5 minutes, or until browned and slightly caramelised.

Stir the carrot, hoisin sauce and water (for the sauce) into the chicken. Reduce the heat to medium and simmer for 3-4 minutes, or until slightly thickened. Stir through the zucchini. Season to taste with a pinch of salt and pepper.