Mix 1/2 tablespoon of oil, spices, lemon juice, honey, a big pinch of salt and some pepper. Rub this all over the chicken and marinate in the fridge for at least two hours.

Heat the oven to 200C/gas mark 6. Put the chicken legs onto a roasting tray large enough to hold them snugly. Pour over any marinade pop them in the oven to roast for 35-40 minutes.

Meanwhile boil the corn on the cob, by placing in a large saucepan. Cover the corn with water, add a pinch of salt, then place on the stove, over a high heat.  Bring to the boil, then reduce to simmer and cook for 10 minutes.
Once cooked remove and pat dry with paper towel. Place a griddle pan over a high heat. Lightly brush the corn cobs with oil and place them on the pan.
Cook the corn until it’s developing strong charr marks on all sides.
Once the corn is looking dark and golden, use a sharp knife to slice off the kernels. Place 3/4 of the corn in a blender with the coconut milk, lemon juice and a pinch of sea salt. Blend to achieve a rustic sweetcorn mash. Place the mash into a saucepan, with the remaining corn kernels. Add a little dash of water and place over a low flame to heat through.

Add the green chilli relish ingredients to a blender with 6 tablespoons extra virgin olive oil. Blitz until roughly combined.

To serve add a dollop of the corn mash to a plate, top with the chicken and drizzle over the green chilli relish.