Thai sticky chicken & ribs

• small green chillies↗3

  chopped

• coriandersmall bunch

  with stems, stems chopped and leaves used for the dipping sauce

• garlic cloves↗3

  chopped

• 3cm/1 ¼ inch piece ginger

  chopped

• ground turmeric↗1 tsp tsp
• soy sauce↗2 tbsp tbsp
• fish sauce↗4 tbsp tbsp
• palm or soft brown sugar8 tbsp tbsp
• clear honey↗2 tbsp tbsp
• chicken thighs↗4

  skin on

• slabs pork↗2

  loin ribs, about 1kg/2lb 4oz

• steamed rice

  to serve

• caster sugar↗200g g
• garlic clove↗1

  finely sliced

• white vinegar↗3 tbsp tbsp

  (rice or wine)

• juice 1 lime
• fish sauce↗1 tbsp
• red bird's-eye chilli↗1

  finely sliced

• corianderhandful

  leaves (from coriander in the marinade), chopped

Step-by-step instructions

1. 1

   To make the marinade, put the chillies, coriander stalks, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of bone (so one side keeps the bone). Put all the chicken and ribs in a ceramic dish or suitable plastic container and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hrs).

2. 2

   Make the sauce. Put the sugar in a pan with 250ml water, bring to the boil, simmer for a few mins to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hrs in the fridge.

3. 3

   Heat oven to 160C/140C fan/gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade slightly sticky; if it isn’t, put the lot under the grill – but keep an eye on it.

4. 4

   Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.