1. In a small saucepan, mix together onion, honey, garlic, 2 tablespoons oil, tomato ketchup (sauce) and puree (paste).

2. Add worcestershire sauce, chilli sauce and five-spice powder and simmer, uncovered, for 5 mins, stirring occasionally. Blend mixture to a smooth puree in a blender or food processor. Add remaining oil and stir well.

3. Arrange chicken drumsticks in a roasting tin. Brush with marinade and leave to marinate for 1 hour. {reheat oven to 200C (400F/Gas 6). Bake in oven for 35-40 minutes, turning and brushing frequently with marinade juices. Serve hot or cold, garnished with cress and lemon slices.

Serves 4.

FIVE SPICE POWDER

5 teaspoon ground anise (aniseed) - 'ajmo'
5 teaspoon star anise - 'badya ka ful'
12.5 cm (5 in) cinnamon stick - 'taj'
6 teaspoons cloves - 'laving'
7 teaspoons fennel seeds ' varyari'

Using a blender, grind all ingredients together until finely ground. Store in an airtight jar for up to 3 months. This is a favourite for chinese dishes. It is strong flavoured, so should only be used in very small quantities.