Quick chilli cornbread
This spicy, dense bread is an ideal accompaniment for soup or chowder - it's ready in less than an hour
Sticky sesame chicken & corn with slaw
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 900g chicken wings
- 4 frozen corn cobs
- 2 tsp vegetable oil
- 1 small white cabbagequartered, core removed, and finely sliced
- 1 red onionfinely sliced
- 2 large carrotsgrated
- 200g natural yogurt
- zest and juice 1 lemon
- 3 tbsp clear honey
- 2 tbsp smooth peanut butter
- 2 tbsp sesame seeds
Nutrition: per serving
- kcal675
- fat29g
- saturates8g
- carbs59g
- sugars35g
- fibre9g
- protein42g
- salt1.3g
Method
step 1
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.
step 2
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.
