• 1 ½ cups coconut cream
• 1 ½ tbsp cornflour
• 1 c almond milk
• 1 tsp vanilla paste
• 3 tbsp coconut sugar
• 3 egg yolks

Combine ¼ cup of the coconut cream with the cornflour and mix to a paste. Place this in a medium saucepan with the rest of the coconut cream, almond milk, sugar and vanilla. Simmer gently over a low heat for 5 minutes.

Whisk the egg yolks with three tbsp of the warm milk mixture. Pour this into the pot and beat well. Continue to stir the mixture over the heat until it is thick and smooth.

• 2 tbsp honey
• Juice and zest of a lemon
• 1/4 cup soy sauce
• 1 tbsp oil
• 2 tbsp sesame seeds
• 1 tsp fresh grated ginger
• 1 tsp sesame oil
• 8 skinless chicken thigh cutlets.

Mix the first seven ingredients together to make the marinade and then pour this over the chicken. Cover and refrigerate for 30 minutes.

Preheat the oven to 200C. Place the chicken on a rack over a meat dish in the oven and cook until the juices run clear, basting the chicken with the marinade occasionally while it is cooking.

Serve with salad, crusty bread and a nice glass of wine!