Sweet chicken breasts with corn and chilli relish

Method

1. For the red pepper purée: heat the olive oil in a shallow saucepan and cook the peppers for 5 minutes, until they start to soften.

2. Pour in the water, bring to the boil and simmer for 10 minutes, until the peppers are completely soft and the liquid has all but evaporated.

3. Transfer to a blender and liquidise until smooth. Season with salt, a touch of sugar, and some cayenne pepper and set aside.

4. For the chicken: preheat the oven to 200C/gas 6. Heat an ovenproof frying pan with the groundnut oil. Season the chicken breasts with salt and cayenne pepper, and fry for 2 minutes each side until golden.

5. Remove the chicken from the pan and add the Worcestershire sauce, tomato juice, honey and ginger. Bring to the boil and simmer for 1 minute.

6. Return the chicken to the pan and transfer to the oven - cook for 5 minutes. Turn the chicken supremes over, sprinkle with the sesame seeds, and cook for a further 5-6 minutes, until the chicken is just cooked through and the liquid has reduced to a glaze. While the chicken is cooking, make the corn relish.

7. For the corn relish, heat the oil in a frying pan and add the corn; fry for 2 minutes.

8. Add the honey, chilli, lime juice and lime zest. Season well with salt, cayenne and sugar and set aside.

9. To serve: divide the rocket leaves between 4 plates, place a spoonful of pepper purée in the centre of each, top with a chicken breast and spoon over the corn relish.