Amelia Freer's crispy, spicy chicken drumsticks with fragrant coleslaw

There’s just under 12 weeks to go until the summer holidays so there’s never been a better time to take a look at what you eat for a healthy and slimmer new you. Having already proven her stripes by helping Sam Smith lose a stone in two weeks and with Victoria Beckham following her clean-eating diets, nutritional therapist Amelia Freer is here to share the secret to the 10-day diet plan she starts all her celebrity clients off on.

An advocate for what you can eat, and not what you can’t, she wants to help us all drop a dress size and hit the ground running with her tasty and guilt-free crispy fried chicken with fragrant slaw.

Serves: 2

Ingredients

8 chicken drumstickscoconut oillemon wedges, to serve

For the brine

100g sea salt85g coconut blossom nectar (substitute for honey or maple syrup)2 litres lukewarm water

For the spicy crust

200g red lentils1 tablespoon ground turmeric1 teaspoon ground cumin1 teaspoon ground coriander seeds1 teaspoon cayenne powder1 teaspoon dried thyme leaves1 egg, preferably free-range or organic, beaten

For the coleslaw

½ white cabbage, shredded2 carrots, shredded2 spring onions, finely chopped1 tablespoon toasted fennel seeds1 tablespoon toasted sesame seeds 2 egg yolkslemon juice and zest, to taste100ml macadamia nut oil150ml extra virgin olive/sunflower/ walnut oilsea salt and freshly ground black pepper

METHOD:

Mix the brine ingredients together until the salt and coconut blossom nectar have dissolved. Pour over the chicken, cover and store in the fridge for 2 hours or overnight.

Grind the lentils to a flour in a food processor, then mix in the spices and thyme and set aside, sealed to keep in the flavours.

While the chicken is brining, prepare the coleslaw. Mix the vegetables and seeds together in a large bowl, then make the mayonnaise. Whisk together the egg yolks and lemon zest, then slowly add first the macadamia nut oil and then the rest of the oil, whisking as you go, until you get a thick, silky consistency. Squeeze in the lemon juice and season to taste. Mix well, cover and rest in the fridge until ready to serve.

Remove the chicken from the brine and steam for 15 to 20 minutes or until cooked through. Pat dry with kitchen towel.

Roll each drumstick in the beaten egg and then in the spice mix, until completely covered. Heat 2 tablespoons of coconut oil in a large frying pan until very hot, then fry the drumsticks (in two batches) for 6 to 8 minutes, until each side is browned – you may need to add more coconut oil for the second batch if the pan is looking dry.

Serve with the coleslaw and a wedge of lemon