This is a marinade I’ve made easily five or six times already this summer with either chicken or prawns. For both, you want to leave the meat in for at least a few hours but preferably overnight before cooking. When marinade has done its marinating, fully cook the chicken or prawns in a frying pan or wok before adding the reserved marinade and whacking the heat up until you’re left with a thick and sticky sauce. For 2 chicken breasts or around 200g prawns Juice of 1 lime2 tbsps soy sauce2 tbsps honey4-5 garlic cloves (finely chopped)1 red chilli (finely chopped)Splash of fish sauce (if you have it, it’s not essential) Mix all ingredients together in a bowl, add the chicken or prawns and cover with cling film. Leave in the fridge for a few hours or overnight if you’ve got time.