Sticky Asian Chicken, Sweetcorn Rice and Coleslaw

From a recipe by Lorraine Pascale; chicken was lovely but would not make the coleslaw again (easier to buy) so have left it out of the recipe. I used chicken tenders as I was cooking in the oven but think this would be lovely from the BBQ

Mixed chicken wings and drumsticks
Sauce
6 squirts tomato ketchup
3 tbsp balsamic vinegar
3 tbsp soy sauce
2 tbsp chinese 5 spice powder
2 squirts honey
minced garlic
1/2 tsp thyme

Put all ingredients for sauce in a bowl and mix well
Scatter chicken in pan and cover with sauce - let marinate at least 1 hour
Preheat oven to Gas 5 / 160
Cook chicken for 40 minutes turning once (Chicken tenders should be covered in foil and only cooked for 30 minutes).
Cook rice and mix with sweetcorn or have with chips

Bakewell Tart (2)

A quick and tasty pudding.

1 bought pastry case
4 Tbsp Fruit Jam

3oz caster sugar

3oz softened butter

3oz ground almonds

2  eggs

1/2 tsp almond extract

1 tsp baking powder

2oz plain flour

Preheat the oven to gas 4, 180°C, 160°C fan. 

Spread jam over the pastry case.

Beat together the sugar, butter, almonds, eggs, almond extract, baking powder and flour until creamy.

Spoon the mixture over pie case.

Bake for 25-30 minutes, or until golden and risen. Cool in the tin. Optional pipe with icing.