Career chameleon Lorraine Pascale’s latest guise sees her judging Sky Living’s new cookery competition, My Kitchen Rules, with Michelin-starred chef Jason Atherton.

Model-turned-chef Pascale, right, is known for her BBC2 shows like Baking Made Easy and Home Cooking Made Easy.

If you fancy a shot at cooking victory, here is one recipe taken from Pascale’s latest book, A Lighter Way To Bake.

BAKED STORE-CUPBOARD CHICKEN WITH LIME, HONEY & SOY (Serves 4)

Ingredients 8 chicken pieces, skin removed (drumsticks and/or thighs) 8 garlic cloves, peeled and gently crushed 1tsp chilli powder Leaves from 3-4 sprigs of thyme Juice of 1 lime Salt and freshly ground black pepper A few mint leaves For the glaze: 3tbsp honey 1tsp English mustard powder 1/2tsp soy sauce 1/2tsp Worcestershire sauce Zest of 1 lime For the sauce: 300ml chicken stock 2tsp cornflour Salt and freshly ground black pepper method Preheat the oven to 220C (fan 200C/gas mark 7). Toss the chicken pieces on a roasting tray with garlic, chilli powder, thyme, lime juice and salt and pepper. Lay them out and bake for 25 minutes.

Mix the honey, mustard powder, soy sauce, Worcestershire sauce and lime zest in a bowl to give a sticky glaze.

Once the chicken has been cooking for 10 minutes, remove from the oven and brush over half of the glaze. Brush over the remaining glaze after another 10 minutes. Bake for the remaining five minutes, or until the chicken is cooked through.

Transfer the pieces to a serving plate and cover with foil to keep warm. Put the roasting tray on a high heat on the hob. Pour in all but three tablespoons of chicken stock, stirring all the time and scraping up any yumminess from the bottom of the tray. Blend the cornflour with the remaining stock to give a smooth liquid and pour into the tray, stirring constantly. Let this bubble for two to three minutes, stirring occasionally, until reduced and thickened. Season to taste and remove from heat.

Serve two pieces of chicken per person with a little sauce and a scattering of mint leaves on top.

Delicious served with brown rice and vegetables.

 My Kitchen Rules starts on Sky Living HD on Thursday. A Lighter Way To Bake by Lorraine Pascale (HarperCollins), £20.