Chicken satay lettuce wraps

1 Set the oven to 185 degrees.

2 Remove the skin and any excess fat from the chicken and lay it over the bottom of a snug roasting tray or casserole dish, flesh side up.

3 Meanwhile, whisk the coconut milk, peanut butter, soy sauce, fish sauce and chilli flakes in a pan over a medium heat.

4 Pour the coconut milk mixture over the chicken and place in the oven and cook for 45 minutes, basting twice.

5 When the chicken is cooked, strain off the excess sauce back into the pot, then reduce it carefully by two-thirds by simmering gently. It tends to stick, so stir the bottom of the pot frequently as it reduces. Add the lime and remove from the heat.

6 While it is still in the tray, take the chicken off the bone (a knife and fork will do it) and tear the meat into shreds.

7 Add the chicken to the reduced sauce. It needs to be a thick consistency, then season. This can all be done ahead of time then just reheat.

8 For the iceberg lettuce, cut the root off, then separate the whole leaves as best you can. Leave in a bowl of iced water for 30 minutes.  This will help get them really crisp. Drain and pat dry.

9 Spoon the chicken into the lettuce, top with the cucumber and coriander, wrap and enjoy.