For the honey Butter –

250g butter

150g honey

Tsp cinnamon

12 chicken thighs, deboned but skin on

3 sweet potatoes, skin on cut into large chunks

1 finely chopped red chilli

1 hispi cabbage, shredded and blanched

Sour cream and chilli sauce to serve


1. Roast the sweet potato until brown on the edges.

2. Cube the butter, put in bowl with the honey and cinnamon

3. Whisk for 7 mins until pale and fluffy

4. Seal the chicken in a pan

5. Place in a baking tray with the sweet potato and cabbage, add about half the butter in blobs

6. Roast uncovered at 200c for 45 mins until thighs are cooked

7. Add the rest of the butter and serve