First, prepare the roast chicken:
Preheat the oven to 200C. Rub the chicken in the melted butter or oil and thyme. Cover in salt and pepper. Cut the lemon in half and chuck it in the middle. Pop on a roasting tray and roast for 1hr 20 mins until the juices run clear then leave to cool.
Next prepare the mango balls:
Soak the mango in a bowl of water for half an hour then drain.
Place the drained mango and the rest of the ingredients, except the
sesame seeds, into a food processor and blend until fully combined.
Mould the mixture into 5cm balls and roll each one in sesame seeds
until fully covered. Place on a plate, cover and put in the freezer for
20 minutes to harden. Transfer to the fridge until needed.
These will last 2 weeks in the fridge.
For the Chia Pudding:
In a large bowl mix the ingredients together, stir well and let this sit for 15 minutes stirring every few minutes until the chia seeds swell up and become gelatinous. Divide into two small bowls.