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This week, chicken provides inspiration for a succulent roast dinner, sweet and sour and a super food salad - all rounded off with white chocolate and raspberry choux buns.

Suzie Lee cooks an entire roast chicken dinner in less than an hour using ingredients provided by the Toman family from Belfast. She takes us back to her Chinese takeaway roots with sweet and sour chicken, and she continues her mission against waste by creating a sumptuous chicken super food salad utilising left overs - all rounded off with some delicate white chocolate and raspberry choux buns.

29 minutes

Last on

Mon 30 Nov 2020 20:30

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Role Contributor
Producer Richard Weller
Director Richard Weller
Executive Producer David Cumming

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