Meat and Poultry

Steamed meat and poultry remain moist, tender and succulent: even cuts that you might normally fry (sauté) or grill (broil) can be given the steam treatment and the results will be meltingly juicy. Meat is also more digestible steamed than when cooked in lots of fat, as the fibres are gently softened in the moist heat.

Obviously, when steaming meat and poultry, you can’t crisp and brown the outside as you can when grilling, roasting or frying. To achieve this, brown the meat first in a frying pan (skillet) or flash the cooked meat under a hot grill (broiler) at the end. Colour can also be added with marinades, sauces and toppings.

To prepare steamed vegetables to serve with any of the following recipes, simply add them to a steamer tier above the meat for the appropriate cooking time.

Cooking times for steaming meat and poultry

Obviously, cooking times for casseroles will vary according to the quantity of food they contain. For chops, chicken breasts, etc., thickness is the crucial factor. Always arrange them in a single layer, allowing room for the steam to circulate.

The following are offered as a guide only.

Pork and egg terrine

Serves 4–6

225 g/8 oz pig’s liver, trimmed

1 small onion

450 g/1 lb minced (ground) pork

225 g/8 oz lean pork sausagemeat

30 ml/2 tbsp chopped fresh parsley

15 ml/1 tbsp chopped fresh sage

50 g/2 oz/1 cup fresh white breadcrumbs

Salt and freshly ground black pepper

1 egg, beaten

4 large green cabbage leaves, stalks removed

3 hard-boiled (hard-cooked) eggs, shelled

A few cherry tomatoes, quartered

To serve:

A mixed salad, mustard and crusty bread

1 Mince or finely chop the liver and onion. Mix with the minced pork, sausagemeat, herbs, breadcrumbs and some salt and pepper. Season well and mix with the beaten egg, to bind.

2 Use the cabbage leaves to line a greased 900 g/2 lb loaf tin (pan), leaving the edges of the leaves overhanging the tin. Spoon half the meat mixture in the tin and press down well. Put a line of hard-boiled eggs down the centre, then fill with the remaining meat mixture. Press down again.

3 Fold the cabbage leaves over the top, then cover with greased greaseproof (waxed) paper or foil, twisting and folding under the rim to secure. Place in a steamer or a bain marie, cover and steam for 2 hours.

4 Remove the paper or foil, cover with fresh paper or foil and weigh down with heavy weights or cans of food. Leave until cold, then chill for several hours or overnight.

5 Turn out, garnish with quartered cherry tomatoes and serve cut into slices with a mixed salad, mustard and crusty bread.

PREPARATION AND COOKING TIME: 2 HOURS 20 MINUTES PLUS CHILLING

Spicy pork spare ribs with ginger and hoisin sauce

If you can only buy long spare ribs, get your butcher to chop them in half.

Serves 4

1 large garlic clove, crushed

2.5 ml/½ tsp grated fresh root ginger

1.5 ml/¼ tsp chilli powder

2 spring onions (scallions), very finely chopped

45 ml/3 tbsp hoisin sauce

30 ml/2 tbsp medium-dry sherry

15 ml/1 tbsp soy sauce

5 ml/1 tsp clear honey

12 short Chinese pork spare ribs, about 550 g/1¼ lb

30 ml/2 tbsp sunflower oil

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp water

1 Mix the garlic, ginger, chilli powder, half the onions, the hoisin sauce, sherry, soy sauce and honey in a shallow dish that will fit in or over a steamer. Add the ribs and turn to coat completely. Leave to marinate for at least 2 hours.

2 Heat the oil in a large frying pan (skillet). Drain the ribs and brown quickly on all sides.

3 Return to the dish and coat in the marinade again. Cover with foil, then transfer to a steamer, cover with a lid and steam for 1½ hours until the meat is really tender, turning the ribs over in the sauce halfway through cooking.

4 Blend the cornflour with the water in a small saucepan. Pour in the cooking juices and stir well. Bring to the boil and cook for 1 minute, stirring.

5 Transfer the ribs to warm plates. Spoon the sauce over and sprinkle with the remaining spring onion.

PREPARATION AND COOKING TIME: 1¾ HOURS PLUS MARINATING

Pork loin with cider, buttermilk and vegetables

Pop the potatoes in a tier over the meat halfway through cooking.

Serves 6

700 g/1½ lb piece of boneless pork loin, rind removed

300 ml/½ pt/1¼ cups buttermilk

150 ml/¼ pt/2/3 cup medium-sweet cider

30 ml/2 tbsp soy sauce

1 bay leaf

15 ml/1 tbsp chopped fresh sage

Salt and freshly ground black pepper

30 ml/2 tbsp sunflower oil

3 celery sticks, sliced

2 large carrots, sliced

15 ml/1 tbsp cornflour (cornstarch)

30 ml/2 tbsp water

5 ml/1 tsp caster (superfine) sugar

To serve:

New potatoes

1 Wipe the meat and place in a deep dish. Mix the buttermilk with the cider and soy sauce and pour over. Add the bay leaf and sage and a sprinkling of salt and pepper. Turn the meat to coat completely. Cover and leave in the fridge to marinate for 24 hours, turning occasionally.

2 Remove the meat from the marinade and wipe dry with kitchen paper (paper towels).

3 Heat the oil in a deep frying pan (skillet) and brown the meat on all sides.

4 Place the celery and carrots on a large sheet of foil. Top the vegetables with the meat and spoon over half of the marinade. Draw the foil up over the meat and vegetables and seal securely.

5 Transfer to a steamer, cover with a lid and steam for 1¼ hours or until really tender. Carefully lift the parcel out of the steamer, taking care not to spill the juices. Pour these into the pan the meat was browned in. Transfer the meat and vegetables to a carving dish and keep warm.

6 Pour the remaining marinade into the pan. Blend the cornflour with the water and stir into the marinade with the sugar. Bring to the boil and cook for 1 minute, stirring. Discard the bay leaf. Taste the sauce and season to taste.

7 Carve the meat and serve with the vegetables, sauce and new potatoes.

PREPARATION AND COOKING TIME: 1½ HOURS PLUS MARINATING

Peppered steaks with onion marmalade

Serves 4

450–550 g/1–1¼ lb piece of beef fillet, cut into 4 steaks

45 ml/3 tbsp mixed pink green and black peppercorns, coarsely crushed

15 ml/1 tbsp sunflower oil

Salt

15 g/½ oz/1 tbsp butter or margarine

2 large onions, halved and thinly sliced

45 ml/3 tbsp caster (superfine) sugar

Finely grated rind and juice of 1 orange

30 ml/2 tbsp balsamic vinegar

Sprigs of fresh parsley, for garnishing

To serve:

Baby New Potatoes with Mint and Garlic Butter and a crisp green salad

1 Coat the steaks in the crushed peppercorns. Heat the oil in a frying pan (skillet) and fry the beef very quickly on both sides to brown.

2 Transfer the steaks to squares of foil. Sprinkle very lightly with salt, if liked. Wrap and place in a steamer. Cover with a lid and steam for 10–30 minutes, depending on how well you like your steak cooked.

3 Melt the butter or margarine in the frying pan. Add the onions and fry (sauté), stirring, for 3 minutes. Add the sugar and continue to fry, stirring occasionally, for about 5 minutes until a rich golden brown and the onions are soft.

4 Stir in the orange rind and juice and the balsamic vinegar. Stir for 1 minute until rich and thick. Remove from the heat.

5 Transfer the steaks to warm plates and spoon the onion marmalade to one side. Garnish with parsley sprigs and serve with Baby New Potatoes with Mint and Garlic Butter, and a crisp green salad.

PREPARATION AND COOKING TIME: 20–40 MINUTES

Lamb medallions with redcurrant and mint jus and turnip mash

Serves 4

500 g/1¼ lb potatoes, cut into small chunks

2 large turnips, cut into small chunks

Salt and freshly ground black pepper

30 ml/2 tbsp redcurrant jelly (clear conserve)

30 ml/2 tbsp bottled garden mint sauce

300 ml/½ pt/1¼ cups lamb or beef stock, made with 1 stock cube

400 g/14 oz lamb neck fillet, cut into 24 slices

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp water

15 g/½ oz/1 tbsp butter or margarine

15 ml/1 tbsp milk

Sprigs of fresh parsley or fresh redcurrants, for garnishing

To serve:

Mangetout (snow peas)

1 Put the vegetables in a pan of salted water and bring to the boil, or place in a steamer tier and sprinkle with salt.

2 Put a bowl over the saucepan or if using an electric steamer, place the rice bowl on top. Add the redcurrant jelly and stir until melted. Add the mint and stock. Stir and add the lamb. Cover with a lid and steam for 10 minutes.

3 Blend the cornflour and water in a small saucepan. When the meat is cooked, stir the cooking liquid into the saucepan. Bring to the boil and cook, stirring, for 1 minute.

4 Drain the potatoes and turnips if necessary. Mash with the butter or margarine and milk. Re-season, then pile on warm plates.

5 Arrange the lamb to one side and spoon the sauce over. Garnish with parsley and serve with mangetout.

PREPARATION AND COOKING TIME: 30 MINUTES

Beef and shiitake mushroom dim sum with sherry dipping sauce

These work well with minced (ground) pork, chicken or prawns (shrimp) instead of the beef. You can use ordinary button mushrooms, if you prefer.

Serves 4

225 g/8 oz/2 cups plain (all-purpose) flour

A pinch of salt

1 egg

100 g/4 oz lean minced beef

50 g/2 oz shiitake mushrooms, finely chopped

2 spring onions (scallions), finely chopped

1 garlic clove, crushed

1.5 ml/¼ tsp Chinese five-spice powder

60 ml/4 tbsp soy sauce

4 cabbage or lettuce leaves, rinsed but not dried

1 red chilli, seeded and finely chopped

60 ml/4 tbsp medium-dry sherry

20 ml/4 tsp soft light brown sugar

1 thin sliver of fresh root ginger

10 ml/2 tsp cornflour (cornstarch)

1 Put the flour and salt in a bowl. Beat the egg with 90 ml/6 tbsp water and work into the flour to form a firm dough. Knead gently on a lightly floured surface.

2 Roll the dough into a sausage shape and cut into 20 slices. Roll out each slice into a 7.5 cm/3 in round.

3 Cover with a damp cloth while preparing the filling.

4 Mix the meat, mushrooms, one of the spring onions, the garlic and five-spice powder, using your hands to work it well together. Moisten with 30 ml/2 tbsp of the soy sauce.

5 Divide the mixture between the pieces of dough. Dampen the edges and fold over, pressing them well together to seal, forming semi-circular parcels. Put each one on a small square of non-stick baking parchment.

6 Line a steamer container with the cabbage or lettuce leaves. Arrange the dim sum parcels on top. Transfer to a steamer, cover tightly with a lid and steam for 25 minutes until cooked through.

7 Meanwhile, put the remaining soy sauce in a small saucepan with the chilli, sherry, sugar and ginger. Blend the cornflour with 30 ml/2 tbsp water and stir in. Bring to the boil, stirring until thickened slightly, then reduce the heat and simmer for 1 minute. Discard the ginger and pour into four small dishes.

8 Put the dim sum into warm bowls with the lettuce or cabbage, if liked. Sprinkle with the remaining spring onion and serve with the dipping sauce.

PREPARATION AND COOKING TIME: 50 MINUTES

Leg of lamb with feta and olives

Serves 4

15 ml/1 tbsp olive oil

1 kg/2¼ lb half-leg of lamb

1 large garlic clove, cut into slivers

2 beefsteak tomatoes, skinned and chopped

900 g/2 lb potatoes, cut into large chunks

5 ml/1 tsp dried oregano

Salt and freshly ground black pepper

50 g/2 oz/1/3 cup black olives

50 g/2 oz/1/3 cup Feta cheese, crumbled

30 ml/2 tbsp chopped fresh parsley or coriander (cilantro), to garnish

To serve:

A mixed salad

1 Heat the oil in a frying pan (skillet) and brown the lamb all over. Make slits in the meat and push in the slivers of garlic.

2 Line the base and sides of a steamer container with foil, forming a bowl. Put the tomatoes in the base. Put the lamb on top and arrange the potatoes around. Season with salt and pepper and sprinkle the lamb with the oregano.

3 Put on the lid and steam for 2½ hours. Sprinkle the olives over, then re-cover and steam for a further 30 minutes.

4 Transfer the potatoes and olives to warm plates and sprinkle with the Feta cheese. Keep the plates warm while you transfer the meat to a carving dish. Pour the tomatoes and liquid into a small saucepan and boil rapidly for several minutes to reduce slightly. Season to taste.

5 Cut the meat into pieces (it will fall off the bones). Arrange on the plates with the potatoes and olives. Spoon the tomato juices over the meat, sprinkle with parsley or coriander and serve with a mixed salad.

PREPARATION AND COOKING TIME: ABOUT 3½ HOURS

Moussaka slippers

Serves 4

2 large aubergines (eggplants)

1 onion, finely chopped

1 garlic clove, crushed

175 g/6 oz minced (ground) lamb or beef

30 ml/2 tbsp tomato purée (paste)

1.5 ml/¼ tsp ground cinnamon

2.5 ml/½ tsp dried oregano

30 ml/2 tbsp water

A good pinch of caster (superfine) sugar

Salt and freshly ground black pepper

1 egg

90 ml/6 tbsp plain yoghurt

30 ml/2 tbsp grated Cheddar cheese

15 ml/1 tbsp sliced stoned (pitted) black or green olives

To serve:

A mixed salad and daktalya or other crusty bread

1 Halve the aubergines lengthways. Place in a steamer, cover with a lid and steam for 10 minutes. Lift out and leave to cool, scoop out most of the aubergine, leaving a wall all round. Chop the scooped-out flesh.

2 Put the onion, garlic and meat in a saucepan and cook, stirring all the time, until the lamb is no longer pink and all the grains are separate. Stir in the chopped aubergine, tomato purée, cinnamon, oregano, water and sugar and add salt and pepper to taste.

3 Put the aubergines in a shallow dish that will fit in or over a steamer. Pack the meat mixture into the aubergines.

4 Beat the egg with the yoghurt and a little salt and pepper. Spoon over the meat mixture. Sprinkle with the cheese and olives. Cover the dish with foil. Steam for 30 minutes.

5 Transfer to warm plates. Serve with salad and crusty bread.

PREPARATION AND COOKING TIME: 55 MINUTES

Paprika chicken with vegetables

Serves 4

1.5 kg/3 lb oven-ready chicken

1 onion

2 cloves

15 ml/1 tbsp paprika

Salt and freshly ground black pepper

450 g/1 lb small waxy potatoes, scrubbed

16 button (pearl) onions, peeled but left whole

225 g/8 oz baby carrots, scraped

1 corn cob, cut into 4 pieces

15 ml/1 tbsp cornflour (cornstarch)

300 ml/½ pt/1¼ cups chicken stock, made with 1 stock cube

30 ml/2 tbsp chopped fresh parsley

1 Wipe the chicken inside and out with kitchen paper (paper towels). Pull out any fat from inside the body cavity. Stud the onion with the cloves and push inside the bird. Rub the paprika all over the skin and sprinkle with salt.

2 Place in an electric steamer with the juice collector underneath or in a shallow dish in a steamer container over a saucepan. Cover with a lid and steam for 45 minutes.

3 Arrange the prepared vegetables around the chicken or in a steamer tier placed on top. Sprinkle with salt.

4 Cover again and steam for a further 45 minutes or until the chicken and vegetables are tender.

5 Transfer the chicken to a carving dish and the vegetables to a serving dish and keep warm.

6 Pour the cooking juices into a small saucepan. Whisk in the cornflour. Gradually add the stock, bring to the boil and cook for 1 minute, stirring until thickened. Stir in the parsley and season to taste.

7 Carve the chicken and transfer to warm plates. Spoon the sauce over and serve with the vegetables.

PREPARATION AND COOKING TIME: 1 HOUR 40 MINUTES

Turkey and ham rolls with asparagus sauce

Serves 4

15 g/½ oz/1 tbsp butter or margarine

4 turkey breast steaks, about 150 g/5 oz each

4 slices of lean cooked ham

10 ml/2 tsp Dijon mustard

15 ml/1 tbsp chopped fresh sage

Salt and freshly ground black pepper

300 g/11 oz/1 medium can of cut asparagus, drained, reserving the liquid

15 ml/1 tbsp chopped fresh parsley

150 ml/¼ pt/2/3 cup crème fraîche

A few whole fresh chive stalks

To serve:

New potatoes and French (green) beans

1 Grease four 20 cm/8 in squares of foil with the butter or margarine.

2 Put the steaks one at a time in a polythene bag and beat with a rolling pin or meat mallet to flatten. Lay a slice of ham on each and trim to fit, if necessary. Spread with the mustard and sprinkle with the sage.

3 Roll up one steak at a time and season lightly with salt and pepper. Wrap each tightly in a square of buttered foil, sealing the ends well. Transfer the parcels to a steamer, cover with a lid and steam for 20 minutes.

4 Meanwhile, purée the asparagus pieces with the parsley in a blender or food processor. Tip into a saucepan and stir in the crème fraîche. Heat through, stirring. Season to taste. Thin, if necessary with a little of the asparagus liquid.

5 Unwrap the turkey rolls and cut each into four slices. Spoon the asparagus sauce on to four warm plates and arrange the turkey rolls on top. Garnish with a few chive stalks and serve with new potatoes and French beans.

PREPARATION AND COOKING TIME: 40 MINUTES

Chicken parcels with rosemary, garlic and mediterranean vegetables

It is best to cook the parcels in two steamer tiers, but if you only have one, place the chicken parcels on top of the vegetable parcels, making sure steam can circulate.

Serves 4

60 ml/4 tbsp olive oil

Finely grated rind and juice of ½ lemon

15 ml/1 tbsp clear honey

15 ml/1 tbsp chopped fresh rosemary

1 garlic clove, crushed

Salt and freshly ground black pepper

4 skinless chicken breasts

12 baby new potatoes, scrubbed and sliced thinly

2 red onions, quartered

1 red (bell) pepper, cut into quarters

1 yellow pepper, cut into quarters

2 large courgettes (zucchini), cut diagonally into slices

Salt and freshly ground black pepper

30 ml/2 tbsp water

1 Put 30 ml/2 tbsp of the oil in a shallow dish (make sure that it is large enough to hold the chicken pieces in a single layer). Whisk in the lemon rind and juice, the honey, rosemary, garlic and a little salt and pepper.

2 Make several diagonal slashes along each chicken breast, without cutting right through. Lay the breasts in the marinade, then turn to coat completely. Cover and leave to marinate for 1 hour.

3 Cut four large squares of foil or double-thickness greaseproof (waxed) paper. Brush with a little of the marinade. Lay the potatoes in a single layer over one half of each piece of foil or paper. Sprinkle lightly with salt. Top each with a chicken breast and spoon any remaining marinade over. Fold the foil or paper over the top and twist and fold all round to make secure parcels.

4 Brush another large square of foil or double-thickness greaseproof paper with a little of the remaining oil. Separate the layers of onion and arrange on one half of the foil or paper with the pepper pieces and courgettes. Drizzle the remaining oil over. Sprinkle with salt and pepper and add the water. Fold the foil or paper over and twist and fold to seal all round.

5 Put the vegetable parcels in a steamer, cover with a lid and steam for 15 minutes.

6 Add the chicken parcels, then cover again and steam for 25 minutes or until the chicken and vegetables are cooked.

7 Open up the chicken parcels and carefully slide the contents on to warm plates. Scatter pieces of the Mediterranean vegetables around and serve straight away.

PREPARATION AND COOKING TIME: 1 HOUR PLUS MARINATING

Thai-style turkey curry with spring greens

Serves 4

5 spring (collard) greens, thick stalks removed

2 eggs, beaten

250 ml/8 fl oz/1 cup coconut milk

15 ml/1 tbsp chopped fresh mint

15 ml/1 tbsp chopped fresh basil

30 ml/2 tbsp red curry paste

15 ml/1 tbsp Thai fish sauce

1 stalk of lemon grass, finely chopped

2.5 ml/½ tsp grated fresh root ginger

1 red chilli, seeded and chopped

Salt and freshly ground black pepper

450 g/1 lb turkey stir-fry meat

A few torn coriander (cilantro) leaves, for garnishing

To serve:

Coconut and Cardamom Rice

1 Blanch the greens in boiling water for 3 minutes. Drain, rinse with cold water and drain again. Use to line a 1.2 litre/2 pt/5 cup dish that will fit in or over a steamer.

2 Beat the eggs and coconut milk with the herbs, curry paste, fish sauce, lemon grass, ginger, chilli and some salt and pepper.

3 Cut up any large pieces of turkey, then stir the meat into the egg mixture.

4 Spoon into the lined dish and cover tightly with foil.

5 Place in or over the steamer, cover with a lid and steam for 1 hour until set.

6 Scatter a few torn coriander leaves over to garnish and serve with Coconut and Cardamom Rice.

PREPARATION AND COOKING TIME: 1 HOUR 10 MINUTES

Duck breasts with blueberries and mild blue cheese fondue

Serves 4

4 duck breasts, with skin

Salt and freshly ground black pepper

5 ml/1 tsp paprika

100 g/4 oz fresh blueberries

30 ml/2 tbsp port

100 g/4 oz creamy blue cheese, such as Dolcelatte, Castello or Bresse Bleu, rinded and diced

5 ml/1 tsp cornflour (cornstarch)

120 ml/4 fl oz/½ cup crème fraîche

45 ml/3 tbsp milk

2.5 ml/½ tsp grated onion

To serve:

New potatoes and a rocket salad

1 Rub the duck skin with a little salt and pepper and the paprika. Heat a frying pan (skillet) and cook the duck for about 3 minutes until golden brown on all sides. Transfer to a large sheet of foil, skin-sides up.

2 Add the blueberries and port and draw the foil up over the duck, sealing the edges firmly together. Place in a steamer, cover with a lid and steam for 30 minutes.

3 Place the cheese in a small bowl with the cornflour, crème fraîche, milk and onion. Add a good grinding of pepper. Place either in the same tier as the duck (after 30 minutes) or in a tier above it. Cover with a lid and steam for a further 30 minutes. Stir the cheese mixture after 15 minutes.

4 Remove the duck and the cheese fondue from the steamer and beat the cheese mixture well.

5 Place a piece of duck on each of four plates and spoon the juices over. Trickle the blue cheese fondue around and serve with new potatoes and a rocket salad.

PREPARATION AND COOKING TIME: 11⁄4 HOURS

Pheasant in red wine with mushrooms and lardons

Serves 4

1 oven-ready cock pheasant, quartered and skinned

50 g/2 oz smoked lardons

1 onion, finely chopped

100 g/4 oz baby button mushrooms

200 ml/7 fl oz/scant 1 cup red wine

15 ml/1 tbsp brandy

5 ml/1 tsp caster (superfine) sugar

Salt and freshly ground black pepper

1 bouquet garni sachet

30 ml/2 tbsp cornflour (cornstarch)

30 ml/2 tbsp water

30 ml/2 tbsp chopped fresh parsley, for garnishing

To serve:

New potatoes and Brussels sprouts

1 Heat a frying pan (skillet), add the lardons, onion and mushrooms and cook, stirring, until the fat runs and the bacon is turning lightly golden.

2 Put the pheasant in a heatproof dish that will fit in or over a steamer. Spoon the lardon mixture over.

3 Pour in the wine and brandy and sprinkle with the sugar and a little salt and pepper. Tuck the bouquet garni in amongst the pieces of pheasant.

4 Cover with foil, twisting and folding it under the rim of the dish to secure, then transfer to a steamer, cover with a lid and steam for 45 minutes. Turn the pieces of pheasant over in the wine. Re-cover and steam for a further 30–40 minutes until moist and tender.

5 Blend the cornflour with the water in a small saucepan. Pour in the pheasant cooking juices. Bring to the boil, stirring all the time until thickened. Cook for 1 minute. Taste and re-season, if necessary.

6 Transfer the pheasant to warm plates. Spoon the thickened sauce over, sprinkle with chopped parsley and serve with new potatoes and Brussels sprouts.

PREPARATION AND COOKING TIME: ABOUT 11⁄2 HOURS

Lemon chicken bites with pesto sauce

Serves 4

15 ml/1 tbsp water

15 ml/1 tbsp cornflour (cornstarch)

45 ml/3 tbsp ready-made pesto sauce

30 ml/2 tbsp medium-dry white wine

Salt and freshly ground black pepper

8 chicken thighs, skinned and chopped in half

½ lemon, thinly sliced

Sprigs of fresh basil, for garnishing

To serve:

Wild rice mix and a tomato and onion salad

1 Mix the water and cornflour together in a large bowl. Stir in the pesto, wine and a little salt and pepper.

2 Add the chicken pieces to the pesto mixture and turn to coat completely. Cover and leave to marinate in the fridge for at least 30 minutes, or overnight, if possible.

3 Pack the chicken pieces in a single layer into a shallow dish that will fit in or over a steamer. Pour over any marinade. Tuck in half of the lemon slices and cover tightly with foil.

4 Place in the steamer, cover with a lid and steam for 20 minutes. Turn the chicken over in the marinade and cook for a further 25 minutes or until the chicken is cooked through and tender. Discard the cooked pieces of lemon.

5 Transfer the chicken and sauce to warm plates, garnish with sprigs of basil and the remaining lemon slices and serve with wild rice mix and a tomato and onion salad.

PREPARATION AND COOKING TIME: 55 MINUTES PLUS MARINATING