Tea-smoked chicken with lemon salad

Put the sugar, rice and tea leaves into a bowl and combine. Line the base of a large sturdy pan with aluminium foil and sprinkle over the rice and tea mixture. Cover with another layer of foil and place the pan over a moderate heat.

Once the pan begins to smoke, place the chicken on top of the tin foil and drizzle with a little olive oil. Season with salt and pepper and add the lemon halves.

Cover with a tight fitting lid or more kitchen foil and leave the chicken to smoke on the stovetop, over a moderate heat, for 15-20 minutes, or until tender.

Once the chicken is cooked, leave to cool slightly before slicing into thin strips.

Dress the rocket leaves by placing the leaves into a bowl with the balsamic vinegar, olive oil, and a pinch of salt and black pepper; toss together.

Scatter over the grated cheese and top with the warm smoked chicken. Squeeze over the juice from the smoked lemon halves and serve.