Fried chicken, fermented honey, chilli mayonnaise and pickled cucumber

Place the red chillies in a blender and whizz to a paste. Weigh this paste, then calculate 3% of its weight - this is the exact quantity of salt you will need, which may vary from the quantities given here (500g chilli paste will need 15g of salt)

Combine the salt and chilli paste and transfer to a sterile jar. Seal and allow to ferment for 5 days, opening the jar daily to release any gases that may have built up - this is known as ‘burping’

Combine all the ingredients for the fermented honey in a jar and mix well. The added water will allow for the honey to start to ferment. Stir the honey daily for 6 days, then you can start using it

Place the cucumber slices into a colander, sprinkle with the salt and toss to combine. Leave for 30 minutes over a sink or bowl, to allow the moisture to drain out

Meanwhile, make the brine by combining the vinegar, sugar, water, turmeric, and red chilli in a saucepan and heating until the sugar is dissolved. Allow to cool

Place the salted cucumbers into a sterilised jar or container. Pour over the cooled brine and leave to pickle overnight 

To make the chicken brine, pour the water into a large bowl and whisk in the salt until fully dissolved. Submerge the chicken in the brine and refrigerate for 12 hours

The next day, remove the chicken from the brine and cover with the cracked black pepper and chilli powder, making sure the surface is well covered. Submerge in the buttermilk and refrigerate again, ideally overnight 

To make the mayonnaise, combine the yolks, sugar, miso, mustard and vinegar into a food processor

With the motor running, slowly drizzle in the oil, adding a few drops at first then building to a thin stream. Once all the oil is incorporated, add the salt to taste

Add fermented chilli to the mayonnaise to your taste - I like 5 parts mayo to 1 part chilli but it’s important to find a heat level that you enjoy

A few hours before you want to cook the chicken, make the dredge by combining all the ingredients and mixing well (this can be stored for at least a month)

Remove the chicken pieces from the buttermilk and coat them well with the dredge then spread out over a wire rack to allow air to flow underneath - this will help dry the chicken and make the outside extra crisp

To cook the chicken, heat oil for deep frying to a temperature of 170°C. Add the chicken pieces to the hot oil and cook for 3 minutes, taking care not to overcrowd the pan

Combine 2 tablespoons of the fermented honey and 1 tablespoon of the cucumber pickle brine, a pinch of Maldon salt and some black pepper to a bowl and mix to combine 

Once the chicken is cooked, toss it with the honey and pickle brine glaze. Spoon the chilli mayo onto the plate and top with the chicken, followed by a spoonful more of the mayo. Top each chicken piece with a pickled cucumber slice