Ingredients: (Serves 4)

8 chicken portions, skinned

8 back rashers, trimmed

1 tbsp mustard powder

3 tbsp plain flour

2 tbsp lemon juice

2 chicken stock cubes

575ml/1pt boiling water

Salt, pepper

Method:

1. Preheat the oven to 210°C/fan 190°C.

2. Wrap the chicken pieces in the bacon rashers and secure each one with a cocktail stick.

3. Fry the chicken pieces in a dry pan until brown on all sides, then remove from the pan.

4. Add the mustard powder and flour into the pan, then slowly pour in the water stirring continuously (you can use a whisk). Add the stock cubes and lemon juice, season with salt and pepper and bring to boil, stirring continuously.