• 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!

Instead of the traditional thinly sliced white bread with the crusted cut off, how about trying this tasty alternative which is completely gluten free!

• Blanched asparagus
• Sliced ham, prosciutto, cooked bacon or deli meats of your choice
• Sliced red capsicum
• Finely sliced celery sticks
• Rocket leaves

Toss the blanched asparagus spears in a couple of tablespoons of olive oil and a sprinkling of parmesan cheese, salt and freshly ground pepper, and then place the vegetables on a slice of the cooked meat and roll up and secure with a tooth pick. Delicious for a light lunch, snack or a ‘take a plate” option.