Sticky Chicken by Jamie Oliver

Submerge noodles in bowl of boiling water.

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and five-spice. Fold over the paper, then bash and flatten the chicken to ½ inch thick.

Put chicken into a large frying pan with 1 Tbsp olive oil, turning after 3 or 4 minutes, until nicely charred and cooked through.

Drain noodles and toss with 1 Tbsp sesame oil on a big serving platter. Put half of the noodles into a medium frying pan, tossing regularly until nice and crunchy.

Add watermelon chunks to the platter. Trim the lettuces and cut into small wedges, halve the radishes, finely slice the top leafy half of the mint and most of the top leafy half of the cilantro, and scatter over the platter.

Put the cilantro stalks into a food processor with the soy and fish sauces, chili, peeled ginger, trimmed spring onions, a splash of water, 1 Tbsp sesame oil and the lime juice. Squash in the unpeeled garlic through a garlic crusher, then whiz until smooth.

Drain away any excess fat from the chicken pan, put back on the heat, drizzle with the sweet chili sauce and toss with the sesame seeds.

Pour the dressing over the salad and toss gently with clean fingers until well coated, then break over the crispy noodles.

Transfer the chicken to a board and serve with an extra sprinkling of cilantro leaves.