Ingredients

25mm piece ginger

2 cloves garlic

stem of bunch coriander

1 red chilli

1 shallot

100g grated palm sugar

juice 3 limes

60ml fish sauce

60ml light soy

1 jointed chicken

For the salad

2 cucumbers, chopped into chunks

2 carrots, peeled and julienned

50g each basil, mint, coriander

5g chilli flakes

Method

1. Crush/blend the ginger, garlic, coriander, chilli, palm sugar and shallots to form a paste. Stir in lime and fish sauce

2. Keep about 75ml aside

3. Add soy to the rest. Pour this mix over the chicken in a dish, cover and chill 2 hours

4. Shake off excess marinade and set aside. Then char grill/bbq the chicken for about 5-6 mins to colour up

5. Put back in the dish, roast at 200°C for 20-25 minutes or until cooked, baste occasionally

6. To make the salad, simply toss it all in the remaining dressing

If you make this or any other recipe from the show, send us a picture to sundaybrunch@channel4.com