Chef Gizzi Erskine served up a tasty crispy chicken with satay sauce and noodle salad on Sunday Brunch.

The ingredients are: 6 free range chicken thighs, boned skin on, 2 tablespoons of curry powder, pinch of salt, 1 tablespoon of coconut or rapeseed oil, Crispy shallots and lime halves to serve (optional).

For the vegetable noodles: 1 large sweet potato, unpeeled, ½ daikon, 1 large courgette, 3 shallots, finely sliced, a large bunch of mint, leaves picked and roughly chopped, a bunch of coriander, leaved picked and roughly chopped and a bunch of Thai basil leaves (or plain basil if you can’t get it) leaves picked and roughly chopped.

For the dressing: 2 red thai bird’s eye chillies, deseeded if you prefer, Juice of 2-3 limes, 2 tablespoons fish sauce, 1 tablespoon palm sugar and 1 teaspoon tamarind paste.

For the satay sauce: 1 tablespoon of coconut or rapeseed oil, 2 heaped tablespoons Thai yellow curry paste, 200ml coconut milk, 200ml fresh white chicken stock, 4 tablespoons crunchy peanut butter, 2 tablespoons palm or brown sugar, 1 tablespoon of fish sauce, 1 teaspoon tamarind paste, 4 lime leaves and Juice of 1 lime.

For the crispy shallots: 4 tablespoons of coconut or rapeseed oil and 4 banana shallots, thinly sliced into rings.