Mango & lime chicken

Roughly chop the mango flesh. Put in a blender with the coriander stalks, lime zest and juice, and fish sauce. Blend until smooth. Put the chicken in a bowl, season, then add the marinade and rub in. Cover and chill for at least 2 hours (or overnight).

When ready to cook, preheat the oven to 200ºC, gas mark 6. Arrange the marinated chicken in a roasting tin (or dish), skin-side-up, tipping over all the marinade (avoid getting too much on the chicken skin if you want it to go crispy).

Drizzle with the oil and roast for 45-50 minutes, basting halfway, until cooked through, the juices run clear and no pink meat remains. Scatter with the coriander leaves and serve with steamed jasmine rice and pak choi, if liked.