Paul Ainsworth served up tasty sherry glazed chicken with pickled salad on Saturday Kitchen.

The ingredients for the PX glaze are: 250ml Pedro Ximénez sherry, 40g black treacle, 150g tomato ketchup, 60ml/4 tbsp dark soy sauce, 1 tsp hot smoked paprika, 30g honey and 35g sriracha.

For the pickled salad: 50g caster sugar, 50ml white wine vinegar, 5g yellow mustard seeds, 1 tbsp extra virgin olive oil, 1 pinch Cornish sea salt, 1 red onion, sliced and ½ red cabbage, finely sliced.

For the chicken wings: 2 tbsp olive oil, 12 chicken wings, ¼ cucumber, de-seeded and sliced and 5g chopped fresh chives.

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