Teriyaki chicken drummers

In a large bowl, mix the chicken with the ginger, teriyaki marinade and 5 tbsp sesame oil. Cover, chill and marinate for at least 20­ minutes (up to 24 hours).

Preheat the oven to 200­­ºC, gas mark 6. Tip any excess marinade from the chicken into a saucepan. Pat the drumsticks dry using kitchen paper and put in a large foil-lined roasting tin. Roast for 30-35 minutes until the chicken is thoroughly cooked, the juices run clear and no pink meat remains.

Meanwhile, prepare the barbecue for direct cooking. Cook the marinade in the pan over a high heat for 5-7 minutes until reduced by 1/3. In a bowl, mix the corn flour with 2 tsp water and add to the sauce; cook for 2-3 minutes until thick. Strain through a sieve into a bowl. Discard the excess ginger.

In a bowl, toss the onions and peppers with 1 tbsp sesame oil. Wrap the sesame seeds in a small foil parcel. Put the onions on the middle part of the hot grill along with the parcel of sesame seeds. Cover and cook for 5 minutes. Turn the onions and add the peppers to the hottest part of the barbecue; cook for 4-6 minutes, turning often, or until charred and softened. Move everything to the cooler side of the grill to keep warm.

Put the cooked chicken on the hottest part of the grill, brush with some of the reduced teriyaki marinade and turn. Cook for 1-2 minutes until starting to caramelise, then brush the top side again and turn. Repeat until all the sauce is used up, adding a little sauce to the vegetables too. The drumsticks should be sticky and burnished. Char the limes on the barbecue, cut-side down, for 30-60­ seconds. Transfer the chicken and veg to a serving platter, scatter with the toasted sesame seeds and serve with the charred limes for squeezing over.