Instructions: 1. Melt butter and oil in a large frying pan, add the onion and chicken and fry over a moderate heat for 5 minutes.

2. Blend the cornflour with a little of the milk and add to the pan with the remaining milk, stock cube and basil. Bring to the boil, add the apple juice, cover and simmer for 20 minutes.

3. Remove the chicken from the pan and keep warm.

4. Peel, deseed and slice the paw paw. Reserving 2 slices for garnishing, puree the remainder with the sauce in a blender or food processor until smooth. Add seasoning and return to the pan and reheat gently.

5. Serve with the sauce poured over the chicken and garnished with the reserved paw paw slices and chopped basil.

NOTES : A delicious combination of sweet and savoury. Ideally served with wild rice and baby seasonal vegetables.

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