If you're feeling hungry, but don't want to spend too long preparing dinner, then Mary Berry's hoisin recipe is one to consider. Taken from Mary Berry Love to Cook recipe book, this is the ideal side dish to pair with steamed rice or a lovely refreshing green salad.

While the might need half an hour to marinade in the sauce, adding a depth of flavour, it's quick to make and cook. As with any marinade, if you can leave the chicken to rest in the sauce for longer, the flavour will deepen. Yet, there's a good chance you can enjoy the sunshine while the marinade works its magic.

Serves: four

For the marinade

Three tbsp hoisin sauce

One tbsp grated fresh root ginger

One tsp runny honey

Half a lemon, juice only

For the chicken

Three boneless chicken breasts, skin removed, cut into long, thin strips

Two tbsp olive oil, plus an extra dash

100g cashew nuts

Small bunch spring onions, sliced

Salt and black pepper

Freshly steamed rice or fresh green salad, to serve

Make the marinade
Stir together hoisin, ginger, honey, and lemon juice in a large bowl. Add the chicken strip, season with salt and pepper, and coat in the marinade.

Cover with clingfilm and place the bowl in the fridge to chill for at least 30 minutes.

Cooking
When ready, heat oil in a wok over a high hear, fry the chicken "for a few minutes" in batches, until cooked through. Remove from pan and set aside.

Add another dash of oil to the hot wok, then toast the cashew nuts and spring onions in the pan.

Be quick, however, as they only need to be cooked for around 60 seconds, before you add the chicken back in the pan to warm up.

Then serve the hoisin chicken with cashews and spring onions in a bowl with steamed rice or a green salad.

It's the perfectly quick mid-week dinner that is great on a sunny evening.