0:00:08 > 0:00:13For supper tonight, it's sticky sweet and sour chicken
0:00:13 > 0:00:15with lemon and honey.
0:00:17 > 0:00:20Squeeze the juice from about four lemons,
0:00:20 > 0:00:24add a few crushed black peppercorns and a healthy dollop of clear honey.
0:00:24 > 0:00:27Runny honey works best for this.
0:00:27 > 0:00:32What happens is that it caramelises on the heat of the roasting tin.
0:00:32 > 0:00:33It goes all sticky.
0:00:34 > 0:00:39You don't have to use mustard, but it gives an extra zing.
0:00:39 > 0:00:42And if you like garlic, it's worth popping in a few crushed cloves.
0:00:42 > 0:00:44Garlic drives me mad when I try to crush it,
0:00:44 > 0:00:47so I put salt on it to give it some grip.
0:00:52 > 0:00:56I'm using thighs, because I like cooking chicken with the bone in.
0:00:56 > 0:00:58You could use chicken breasts,
0:00:58 > 0:01:01but I do think it works better with brown meat.
0:01:01 > 0:01:03These are quite big flavours.
0:01:13 > 0:01:15Pour the mixture over the chicken.
0:01:15 > 0:01:18The longer you leave it to marinate, the better.
0:01:18 > 0:01:22You can cook these on a barbecue, but, for a quick supper,
0:01:22 > 0:01:26add a sprinkle of salt and put into a hot oven for around 45 minutes.
0:01:26 > 0:01:32It's worth turning the pieces halfway, so they go sticky all over.
0:01:32 > 0:01:34I could put that on the table, I'd be happy with it.
0:01:34 > 0:01:38But there's another sort of lemon that I love using.
0:01:38 > 0:01:39It's preserved lemons.
0:01:39 > 0:01:43They're little lemons that have been stored in brine.
0:01:43 > 0:01:47And they're slightly more mellow than a fresh lemon,
0:01:47 > 0:01:50but they still have a delightful sourness.
0:01:50 > 0:01:55What you need with these is the outside...skin.
0:01:55 > 0:02:00You don't really need the soggy bit in the middle. I just tend to get rid of it.
0:02:00 > 0:02:03Any Middle Eastern store will have these.
0:02:05 > 0:02:09I want something salty, with the sharpness of those lemons.
0:02:09 > 0:02:12I'm going to use some green olives.
0:02:14 > 0:02:17Certain foods make your mouth tingle.
0:02:17 > 0:02:19It truly makes you feel alive.
0:02:19 > 0:02:22Very often, that's when something sour and salty
0:02:22 > 0:02:24gets into your mouth at the same time,
0:02:24 > 0:02:28and, for me, lemons and olives do just that.
0:02:28 > 0:02:31It's food that shakes the senses.
0:02:32 > 0:02:36Fresh, green herbs add a vibrant colour to the mix.
0:02:36 > 0:02:39Wherever I use lemons, I tend to use parsley.
0:02:39 > 0:02:42They are very happy bed-mates.
0:02:54 > 0:02:57I adore sticky food,
0:02:57 > 0:03:00food that makes you lick your lips and lick your fingers.
0:03:00 > 0:03:03And it doesn't come stickier than this.
0:03:05 > 0:03:11Pieces of chicken... just the right side of being toasted,
0:03:11 > 0:03:15with lemon, lots of honey...
0:03:15 > 0:03:20and then a flash of bright olives, lemons and parsley.
0:03:21 > 0:03:25You know, I'd be happy enough to eat this on a plate with a knife and fork.
0:03:25 > 0:03:29But I'd be much, much happier to eat it with my fingers.
0:03:35 > 0:03:36Mmm!
0:03:37 > 0:03:39It's sticky and it's hot,
0:03:39 > 0:03:42and it's sour and it's sweet.
0:03:42 > 0:03:45Just everything all happening together in the mouth.
0:03:50 > 0:03:53By changing the amount of honey or lemon,
0:03:53 > 0:03:56you could make this dish as sweet or as sour as you like.
0:03:56 > 0:03:59To be honest, I vary it every time I cook.
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