Chicken with gochujang butter and egg and spinach custards

Serves 4 Starters and mains

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Method

Put the softened butter in a small bowl and work in 3tsp of the fish sauce and the gochujang paste – use a whisk if it helps. Put on to a sheet of cling film, form into a roll approx. 3.5cm in diameter, wrap and set in the fridge for around 20 minutes to firm up.

Meanwhile, preheat the oven to 210C/190C F/Gas 6. Lay the chicken breasts on a foil-lined tray and gently loosen the skin on one side of each to make a pocket for the butter.

Cut 8 rounds from the set butter and insert 2 under the skin of each chicken breast. Lay the coriander sprigs over the butter so it shows through the skin.

Spoon the final 2tsp fish sauce under the skin and spoon the olive oil over the chicken breasts, using your finger to spread it to ensure each is coated. Grind over some black pepper and cook in the oven for 20 minutes or until cooked through, then remove and leave to rest for 5 minutes.

While the chicken is in the oven, make the custards. Put 4 x 100ml ramekins on a tray. Beat the eggs in a bowl with the cold stock and the fish sauce.

Put the spinach in a small pan, put the lid on and cook for a few minutes, then drain well and rinse under a cold tap. Squeeze out the excess liquid and divide among the ramekins. Pour the custard mixture over it, leaving around 6mm space at the top.

Put the ramekins in a wide steamer – or a wok with a steamer rack placed over the water. Cover with a sheet of baking paper cut to size, add the lid and steam over a medium heat for around 15 minutes until just set.

Serve the chicken with the custards and spinach, drizzled with the fish sauce, on the side.