Chop the chicken into bite-sized pieces and place in a bowl with the lime juice and zest. Stir well and leave chicken to marinate for one hour.

When you're ready to cook the chicken, heat the oil in a large frying pan or wok over high heat. Add the chicken pieces and stir-fry for 3-4 minutes, until brown. Then add the chili, stir-fry for 1 more minute, and add the coconut milk, fish sauce and half the coriander and spring onions. Cook for another 1-2 minutes.

Sprinkle the remaining coriander and spring onions over. 

1. 
   
   Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.
2. 
   
   Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.
3. 
   
   Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for 6 hours, or overnight, to set.
4. 
   
   Top with the raspberries then slice the cake diagonally

tip of the week:

 Multi purpose Cleaner
1/4 cup baking soda
1 cup ammonia
1/2 cup white vinegar
1 gallon warm water

Mix thoroughly. Store in a bottle.