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If you have a jar of preserved lemons in the cupboard, chop up a lemon and add it to the sauce with a little more honey before reducing. It will give the dish a different dimension

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You can't expect a £3 chicken to have had a good life

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1 large chicken jointed into 8-10 pieces

Sea salt and black pepper

3-4 tbsp olive oil

1 head of garlic, halved horizontally

Few thyme sprigs

Splash of sherry vinegar

2 tbsp dark soy sauce

3 tbsp honey

1 lemon, finely sliced (ideally with a mandolin)

Bunch of flat leaf parsley, chopped

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1 Season the chicken with salt and pepper and heat the olive oil in a large sauté pan. Brown the chicken pieces (in batches if necessary) over a high heat with the garlic and thyme for 2–3 minutes on each side until golden brown. Return all the chicken to the pan, add the sherry vinegar and bubble until reduced by half. Drizzle over the soy sauce and honey and shake the pan to mix.

2 Pour in a good splash of hot water and add the lemon slices. Let the liquid bubble and reduce down until syrupy, which will take about 10 minutes or so. By now the chicken should be cooked through.

3 Transfer the chicken to a platter and sprinkle over the chopped parsley. Serve with the champ and green beans or steamed sugar snap peas.

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