Ingredients: 1 teaspoon of minced garlic 1 tablespoon of dried dill 2 tablespoons of lemon juice 1 tablespoon olive oil 1 teaspoon red pepper flakes 1 tablespoon paprika 1 teaspoon salt 1/2 cup of chicken stock 2 tablespoons butter 1 tablespoon lime juice 2 tablespoons brown sugar 1 teaspoon garlic powder 1 tablespoon ground coriander 1 tablespoon dried thyme 1 tablespoon parsley, minced 1 teaspoon chili flakes 2 tablespoons rice wine 1 tablespoon sugar 1/4 cup of chopped cilantro Instructions Combine the garlic, lemon juice, olive oil, red pepper, paprika, salt, thyme, garlic powder, coriandr and cilantro in a small saucepan.
Cook over low heat for about 10 minutes.
Remove from the heat and set aside.
Combine chicken stock, butter, lemon, olive, pepper flakes, paprikas and salt in a large saucepan and bring to a boil.
Remove to a low boil and cook for about 2 minutes.
Meanwhile, heat a large frying pan over medium heat.
Add the butter and cook, stirring, for about 3 minutes or until the butter has melted.
Add lime juice and cook until the juice starts to thicken, about 5 minutes.
Add brown sugar and cook another minute.
Add garlic powder and chili flakes and cook over medium-high heat for another 5 minutes or so.
Add rice wine, sugar and cheddar and cook a minute or two more.
Transfer to a serving plate and serve.
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