The origins of this dish are in a Szechuan dish called something like bon bon chicken but I'd like to think it was named for its firecracker of a sauce which explodes (not literally, please be assured) in your mouth. The salad is a cool, green mixture of shredded chinese cabbage, coriander, mint, cucumber and spring onions; on the side we'll supply sous-vide free-range chicken breasts and the deliciously nutty, slightly fiery, slightly sweet bang bang sauce. The chicken is fully cooked - just pour off any liquid from the packet and shred or slice the breast and toss with half the sauce. Toss the rest of the sauce through the salad, strew it with artful abandon on a platter and arrange the dressed chicken on top. Some noodles or rice as a base will make the dish go further or dish it up, as is, as a light, satisfying lunch or supper on its own. Not suitable for freezing.

Chicken, salt, Chinese cabbage, coriander, mint, spring onions, cucumber, spring onion, sesame seeds. Sauce: peanut butter, chilli bean sauce, sugar, soy sauce, Chinese black vinegar, water.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.