Making the most …

of that Miso Marinade :

Miso Roasted Chicken

Serves 3

3 chicken fillets – approximately 150g/5oz each

Miso Marinade – here's a quick reminder

3 tbsps miso paste

2 tsps soy sauce

2 tbsps mirin

1 tbsp dark soft brown sugar

Mix the ingredients thoroughly into a paste. Box and set aside. Add the marinade to the chicken an hour before roasting to give it time to infuse, use one large strong plastic food bag.

Foil tray, 23x23cms or 9”x9”

Make up the marinade - set aside and fridge it until an hour before you want to cook.

An hour before cooking place the fillets into the marinade, seal the bag and ensure that they are coated – fridge until ready to cook.

Pre-heat your oven 180fan/200c/Gas 6.

Tip the fillets and the marinade into the foil tray, cover with foil. Set your timer for 15 minutes. Place the tray on a baking sheet and into the oven. At the end of the time take out the tray, remove the foil, turn the fillets over and place back into the oven for 10 minutes.

Serve with whatever takes your fancy - go on a fridge forage or serve on top of stir fried noodles and veggies or rice if you prefer - I foraged and discovered sweet peppers and baby new potatoes and roasted them both.

Here's my dish :

Oh – I didn't use all the chicken fillet so it's in the freezer – another meal for another day.

P.s. Check out chicken fillet deals – I got 950g (2lbs approximately) – 6 fillets for £10 – great value.