These sumptuous sweet chilli steamed buns are perfect if you have any left-over turkey or chicken from the Sunday roast. Ingredients A 400ml can of coconut milk Self – raising flour, enough to fill the empty can of coconut milk 1 tsp. of baking powder A good pinch of salt 2 tbsp. of sweet chilli sauce 150g of cooked, shredded turkey or chicken 1 tsp. of black sesame seeds Cooking spray / spray oil Method 1 Empty the can of coconut milk into a bowl, then fill the empty can with self-raising flour. Add the baking powder and salt and mix well to for a sticky batter. 2 In a bamboo steamer, lay 6 cupcake cases around the steamer and spray with oil. 3 To make the job easier (and less messy!), spray an ice cream scoop with oil then scoop a tablespoon of dough into the cases. 4 Create a hole in the middle and spoon in a teaspoon of sweet chilli chicken. Scoop another tablespoon of dough over the top and gently press around the edges to seal. Spray the top of the buns with oil and scatter with a few sesame seeds. 5 Pop the bamboo steamer over a pan of simmering water and cook for 10-15 minutes until risen and fluffy. 6 Serve with extra sweet chilli sauce. Recipe by Nicola Millbank AKA Milly Cookbook. Milly’s debut book, Milly’s Real Food will be published BY Harper Collins in hardback, priced at £20 and released on 4th May 2017. For more information and additional recipes, click here.