Spiced chicken with guacamole

For the marinade, place the grated fresh ginger, chopped red chillies, chopped coriander, soy sauce, honey, Worcestershire sauce, lime juice, olive oil and sesame oil into a bowl and mix to combine

For the guacamole, place the chopped avocados into a bowl and add the lime juice immediately. Then add the crushed garlic clove, chopped fresh coriander, chopped shallot, olive oil and Tabasco sauce and mix well. Season, to taste, with salt and freshly ground black pepper and set aside. If not serving the guacamole straight away, lay a piece of cling film directly onto the surface of the guacamole and push out any air, to prevent it going brown

Preheat the oven to 200°C/Gas mark 6. While the oven is heating, sear the marinated chicken strips in a griddle pan. Cook the strips over a high heat for 1-2 minutes, turning once so they brown nicely on both sides

Transfer the chicken strips to a baking sheet and place into the oven to cook for a further five minutes, or until completely cooked through

Remove the chicken from the oven and season with coarse sea salt and freshly ground black pepper. Serve with a spoonful of guacamole served alongside