Honeyed sesame chicken with peach & cucumber salad

• sunflower oil↗2 tbsp tbsp
• skin-on chicken breasts↗4

  preferably corn-fed

• good-quality clear honey↗2 tbsp tbsp
• sesame seeds↗2 tsp tsp
• 1 small cucumber↗

  peeled and deseeded

• small piece red chilli↗

  chopped

• zest and juice 1 large lime
• ripe peaches↗2
• good-quality clear honey↗1 tsp tsp
• olive oil↗3 tbsp tbsp
• 2 handfuls lamb's lettuce↗

  washed and dried

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Heat the sunflower oil in a large frying pan over a medium heat. Season the chicken breasts with a little salt on both sides and sauté, skin-side down. After about 5 mins, when the skin is brown and crisp, flip the chicken and brown it lightly all over. Transfer to a baking tray and coat each breast in the honey. Sprinkle with sesame seeds and roast for 10-12 mins until cooked through.

2. 2

   Meanwhile, to make the salad, slice the cucumber and toss in a bowl with the chilli and lime zest. Tip the peaches into another bowl and pour over boiling water, then immediately refresh under a cold tap. Peel, then slice and add to the cucumber and chilli. Mix the lime juice with the honey and oil. Toss with the lamb’s lettuce and cucumber salad. Lovely served with a chilled white wine, such as Gewürztraminer or Pinot Gris.