Put the chicken thighs, turmeric, chilli powder, fish sauce, olive oil and 1 tsp of salt into a large bowl and mix well to combine.

Leave it to marinate for an hour, or cover and refrigerate for longer (up to overnight). If you ready to cook, remove the chicken thighs from the fridge about 45 minutes before cooking.

Place a large cast iron sauté pan on a medium high heat and ventilate your kitchen well. Once hot, add half the chicken thighs, skin side down (in this recipe I didn’t use the skin). Weigh down the thighs with a large saucepan around the same size, so they are well pressed into the pan.

Cook for 6 - 8 minutes, or until the skin is charred and blackened. Remove the top pan and set the chicken thigh aside, the repeat with the remaining thighs. The second batch might blacken faster, so check them at 5 minutes mark. Remove all the chicken, setting it aside, and let the pan cool for 5 - 10 minutes.

If needed, drain off all but 1 1/2 tbsp of the fat collected in the pan and return to a medium high heat. Add the spring onions, using a pair of tongs to coat them in the fat.

Then put back the chicken thighs, skin side up, and any of their juice, nestling them into the spring onion, along with 90 ml of water. Cook for 8 minutes, or until the chicken is tender and cooked through. Transfer the chicken to a cutting board and leave to rest for 5 minutes before slicing each thigh into 2 cm wide strips.

To make the caramel and clementine dressing:

Heat a medium saucepan on a medium high heat. Once hot, turn the heat down to medium and sprinkle in the sugar to coat the base - it should immediately start to melt and colour around the sides. Swirl the pan, without stirring, so that all the sugar melts and turns deeply golden, about 1 - 2 minutes.

Add the ginger and chillies, and stir continuously for 45 seconds, just to take off the spicy edge. Quickly add the vinegar, lime juice and fish sauce, stirring to combine. Cook for 30 seconds, the remove from the heat. Leave to cool for 10 minutes.

Use a small serrated knife to slice the clementines into 1 cm thick rounds, then pull them gently to halve them (don’t worry if they break apart further). Stir these into the cooled sauce.