Mix your milk and lemon juice in a large bowl and leave to thicken for 15 mins
- this is your homemade buttermilk.

In another large bowl, mix the cornflower, salt and pepper.

Chop your chicken breasts/thighs or cauliflower into chunks.

Coat each chicken or cauliflower piece in the buttermilk then roll it to the cornflour bowl to coat evenly, repeat with all your pieces.

In a shallow pan, pour the sunflower oil to a 10cm height and heat on medium-high heat until 175C.

Carefully, lower half of your coated chicken or cauliflower pieces into the pan and cook until golden, crispy and cooked through (5 - 7 mins), then transfer to a separate large bowl. 

Whilst the pieces are cooking, lightly warm your Signature Sauce in a pan then transfer to the large bowl with the golden, crispy pieces and toss the Signature Sauce and pieces together until evenly coated.

Serve your Crispy Chicken pieces with a sprinkling of sesame seeds and finely chopped chives.

Serve your Crispy Cauliflower pieces with a sprinkling of chopped almonds and coriander.

ENJOY!