The two great advantages of a stir fry are that, first it is quick and delicious and second, it is an infinitely variable way of serving vegetables.

1 tablespoon olive oil
5 chicken breasts, boneless and skinless, cut into thin long strips
2 teaspoons runny honey
½ onion, finely sliced
1 red pepper, finely sliced
1 yellow pepper, finely sliced
6oz (150g) trimmed mange tout, sliced on the diagonal
8oz (200g) button chestnut mushrooms, left whole
8oz (200g) pak choi, thickly sliced, keeping the white and green parts separate
salt and freshly ground black pepper
3 tablespoons soy sauce
1 teaspoon cornflour
2 tablespoons Mary Berry’s All Seasons Sauce
3oz (75g) salted cashew nuts

Heat the oil in a deep frypan over a high heat and stir fry the chicken.  Season and pour over one teaspoon of honey.  When browned transfer to a plate to rest.

Add the onion to the frypan (adding a little more oil if needed) - pour over the remaining teaspoon of honey and allow to cook for a couple of minutes.  Add the red and yellow peppers, mange tout, mushrooms, white part of the pak choi and toss over the high heat.

Slake together the cornflour and soy sauce, add Mary Berry’s All Seasons Sauce and blend together.  Return the chicken to the pan, add the green parts of the pak choi, soy mixture and cashew nuts and check for seasoning.  Serve immediately.

Serve 4-6