(for 4)

1 Free Range Chicken
3 Limes
Large Thumb of Root Ginger
2 Tablespoons Honey
1 Tablespoon Crème Fraiche
60g Butter

Joint the chicken into two breast and two leg pieces.

Grate the limes, peel and grate the ginger and put this with the lime juice into a bowl with the chicken joints.
Rub the chicken well into this marinade and leave in the fridge for a couple of hours.
Put the chicken and its marinade into a small roasting tin or open casserole and dribble the honey over the skin.
Cook this at about 175C,350F, Gas 4 for about 45 minutes-check from time to time, the chicken should be brown and crisp and cooked through. Ovens vary and you may need to reduce the heat or increase the cooking time.

Once the chicken is cooked drain all the cooking liquid into a pan. Put the chicken somewhere warm or leave it in the cooling oven.

Bring the cooking liquid to the boil and boil hard to reduce to about a large cup full.
Add the cream and boil to blend well then beat in the butter.
Pour this over the chicken as you serve.