This week Nigel spiced up a roast Chicken Thailand style on Nigel and Adam Farm Kitchen.

Nigel was joined by two other chefs from different cultural backgrounds to bring an international flavour to a dinner laid on for 35 people.

While Spanish chef Omar server up his broken eggs Spanish omelette dish and Chinese chef Jeremy cooked his spring rolls, Adam got to work making his Thai chicken with spices offering.

To make his dish, Adam Combines 2 lemongrass sticks, ginger,  spring onions, 2 medium red chillies, 2 medium yellow chillies,  a green chilli, 1 tbsp ground turmeric, and groundnut oil in a food processor and blend until smooth.

He then brushed the chicken generously with the spice mix and covered the chicken with foil and roast in the oven for 70-80 minutes, or until the juices run clear when the chicken is pierced with a skewer.

Adam removed the foil half way through to allow the skin to crisp up.

Once cooked it was left to rest for 15 minutes covered in foil before serving.