I’ve really been getting into recipes that I can throw in a pot/pan and forget about for an hour.

I’ve been getting home from work later and later and have recently started going to the gym, so I have less time to prepare weekday meals now.

Don’t worry, I’m still going nowhere near a frozen pizza or a ready meal.

There’s no need with recipes like this. This couldn’t be easier to assemble and tastes amazing – the chinese flavours work really well and it’s so much better than an MSG-filled sweet and sour chicken from a takeaway.  It’s got stem ginger in it, so was always going to work for me. The nuts add really great texture too.

Recipe from BBC Good Food. Serves 4 (or two hungry people)

• 8 chicken thighs
• 300-400g baby carrots
• 2 onions, cut into thick round slices
• 1 tbsp sunflower oil
• 50g roasted cashews
• small pack coriander leaves, to serve
• boiled jasmine rice, to serve

For the glaze

• 100g clear honey
• 4 tbsp hot chilli sauce
• zest 1 lime, plus 4 tbsp juice (about 2 limes)
• zest ½ orange, plus 2 tbsp juice
• 1 tbsp rice vinegar
• 1 tbsp tomato purée
• 2 balls stem ginger, finely chopped, plus 1 tbsp syrup

1. Heat oven to 200C/180C fan/gas 6. Toss the chicken thighs, carrots, onions and oil in a big, shallow roasting tin with some seasoning. Roast for 30 mins.
2. Meanwhile, whisk together the glaze ingredients. Drizzle all over the chicken and veg, then roast for another 15 mins.
3. Scatter over the cashews, mix everything together well, then roast for a further 15 mins until the chicken is browned, tender and sticky. Scatter over some coriander and serve with the boiled rice.