Instructions: Brush the chicken with the olive oil, sprinkle with salt and roast in a medium oven for 20 minutes.

The sauce:
Roughly chop the carrot, celery and onion and lightly fry in the remaining oil, adding the crushed clove of garlic, tomato puree, beef stock and sprig of thyme, while stirring the mixture.

Cover with water and allow to boil for approx half an hour. Strain the mixture into another pan and bring that to the boil, stirring in the knob of butter.

Finally, stir in the ginger and lime and serve immediately with vegetables of your choice.

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