Turn your oven to 250C (480F). Mix all spice, oil and only 1 tablespoon apple cider vinegar with a pinch of salt in a small bowl. Slice each chicken fillet into 2 and toss in the marinade. If you have time leave to stand for 15 minutes or so. But no dramas if not.

Trim asparagus by snapping off and discarding the bottom inch of the stems. Line a sheet pan or large rimmed baking tray with baking paper. Arrange asparagus and chicken on the tray In a single layer (the chicken will take longer to cook if it’s not touching then tray).

Place the tray in the oven and set your timer for 15 minutes.

While the chicken is cooking place almond meal (almond flour) or cashews, water, the extra tablespoon apple cider vinegar and a pinch salt in a jug or wide mouthed glass jar. Blitz with a stick blender until you have a smooth creamy sauce like mayonnaise. Taste and add more salt or vinegar if needed. Stir in the ginger.

When the chicken timer goes. Check the chicken with a meat thermometer. It should read 73C ((163F) or higher. Or cut in and have a peek to make sure it’s no longer pink. If it’s not done put back in the oven for another 5 minutes.

To serve, divide chicken and veg between 2 warm plates. Top each with the sauce.