• Preheat oven to 220°C/200°C fan/gas mark 7.
• Peel and grate the garlic.
• On a lined baking tray, rub the chicken with Thai spice, salt, pepper and a drizzle of oil.
• Sprinkle over the sesame seeds.
• Cook on the top shelf, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? This is normal due to packaging used to keep it fresh.

• Meanwhile, pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium and cover with the lid.
• Leave to cook for 12 mins, then remove the pot from the heat.
• Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
• Zest and quarter the lime.
• Place a pan over medium-high heat with a drizzle of oil. 
• Once hot, fry the broccoli for 2-3 mins, add the garlic and cook for 30 secs. 
• Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins. Once cooked, transfer the broccoli to a bowl and cover to keep warm.

• Return the pan to medium-high heat. 
• Add 75ml water (double for 4p), red Thai paste, ketjap manis and honey.
• Bring to the boil and cook until reduced by half, 3-5 mins.
• Once reduced, remove from the heat. 

TIP: If your honey has hardened, pop the sachet in a bowl of hot water for 1 min.

• Stir 1 tbsp butter (double for 4p) into the sauce. 
• Season to taste with salt, pepper and a squeeze of lime juice. 
• Loosen the sauce with a splash of water if required.
• Once cooked, stir the lime zest through the rice, fluffing it up as you go.

• Share the zesty lime rice between bowls.
• Top with the sesame chicken, spooning over the sauce from the pan.
• Serve the broccoli alongside.
• Place any remaining lime wedges on the side for squeezing over.