Glazed Chicken

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Serves 4

· 4 chicken breasts, skinned

· 1 teaspoon French mustard

· 3 tablespoons tomato ketchup

· 1 tablespoon honey

· 1 tablespoon soy sauce

· 1 tablespoon lemon juice

· ¾ teaspoon ground ginger

· 2-3 drops Tabasco sauce or good pinch of cayenne pepper

· 300ml (½ pint) chicken stock

· 1 teaspoon arrowroot

· watercress and lemon wedges to garnish

Make cuts in the chicken flesh about 1cm (½in) apart. Place in a shallow dish. Mix together the mustard, tomato ketchup, honey, soy sauce, lemon juice, ground ginger and Tabasco sauce or cayenne pepper. Spoon the mixture over the chicken pieces, cover and refrigerate for 3-4 hours, or leave at room temperature for 1 hour. Spoon the marinade over the chicken occasionally.

Preheat the oven to 190°C, 375°F or Gas mark 5. Remove the chicken from the dish and place in a non-stick roasting tin. Reserve the rest of the marinade. Cook the chicken in the oven for 25-30 minutes until tender. Arrange on a hot serving dish.

Stir the stock into the remainder of the marinade and mix well. Pour into a saucepan. Bring to the boil again, stirring all the time.

Garnish with watercress and lemon wedges. Serve the sauce separately.