Instructions: Chicken parcels: Combine in a clean bowl, the minced chicken, coriander, garlic, spring onions and egg. Mix well.

Season the mix with the fish sauce, soy sauce, sugar, black pepper and chives. Cut a sheet of filo pastry approximately 9cm square. Place on to a flat surface and brush the edges lightly with the melted butter.

Place a teaspoon or walnut sized piece of chicken mix into the centre of the filo. Carefully bring the edges of the filo together to form a parcel, repeat this process allowing approximately 3 parcels per person.

Dressing: Roughly chop the pepper and plums or place directly into a food processor, removing the stones. Place into a heavy based pan and add the sugar, red wine, cinnamon stick and grated ginger. (Depending on the liquid content of the plums, a little additional liquid may be necessary, in this case add orange juice).

Boil up the ingredients and strain into a clean container. Whisk in the oil and serve.

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