Chicken, lime and coconut parcels

2 green chillies
2 garlic cloves
juice of 1 lime
grated zest of 1 lime
handful of fresh coriander, with stalks
1 tbsp cumin seeds, dry toasted
3 tbsp fish sauce
4 tbsp coconut cream
4 x 250g free range chicken legs

In a mini food processor, blitz all the ingrediants bar the chicken to form a paste.

Cut 8 sheets of baking paper, each 30cm x 40cm and rub the chillio paste over the chicken legs, massaging it all over. Place a leg onto 2 sheets of baking paper and twist over to form a parcel.

Steam for 2.5 hours, but make sure you top up the water as you go so that it doesn't burn dry!!

Place each parcel on a plate, being careful to keep all the juices intact. Serve with jasmine rice and sugar snap peas and red chilli to garnish.