Instructions: Preheat oven to 220c/425f/Gas 7 and preheat the grill.

1 Crush the biscuits and use to cover the base of an oval gratin dish. Heat the milk in a pan until it is almost boiling.

2 Whisk together 4 egg yolks and 55g/2oz caster sugar then gradually add the milk. Pour the custard over the biscuits, place the dish on a baking sheet and bake in the oven for about 10 minutes.

3 Whisk two egg whites in a bowl until stiff then gradually add 115g/4oz caster sugar and lemon juice, whisking until the meringue is thick and shiny.

4 Spoon the meringue into a piping bag, pipe thickly over the surface of the custard then place under the grill until golden brown.

5 For the Sweet and Sour Sauce: Heat the red wine vinegar in a small pan with tomato ketchup, garlic, dash of beer, 1 tsp caster sugar and a drop of Worcestershire sauce and simmer until reduced and thickened.

6 Heat 1 tbsp vegetable oil in a frying pan, add the chicken and cook for about 10-12 minutes, or until cooked through, turning occasionally. Spoon in the sweet and sour sauce and 1 tbsp red wine and stir to coat.

7 Fill a deep pan one third full with vegetable oil and heat. Cut one leek in half lengthways then in half again and cut into thin julienne strips.

8 Deep fry the leek julienne until golden and drain on kitchen paper. Serve the sweet and sour chicken with deep fried leeks.

9 Pierce the potatoes with a fork and cook in the microwave for about 8-10 minutes on High power (800W) or until tender.

10 Cut the cooked potatoes in half and score the flesh with a knife.

Drizzle over a little olive oil and season. Heat a griddle pan, add the potatoes, cut side down and cook until golden brown.

11 Heat butter and 1/2 tbsp olive oil in a wok. Finely slice remaining leek, add to the wok and cook slowly until tender. Serve potato with braised leeks.

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