Chris Holder of Lucky Days in York shares his recipe for a spicy chicken skewer.

Piri piri chicken skewer with a fennel, pear and melon salad

Serves four

Ingredients

For the skewers
4 wooden skewers 25cm long
2 large skinless breasts around 260g each
4 tablespoons of piri piri sauce
16 thin slices of chorizo sausage
¼ fresh pineapple
50g half-fat yoghurt
Salt and ground pepper

For the salad
1 fennel bulb
2 pears
Half a cantaloupe melon
1 pomegranate
1 teaspoon of poppyseeds
50g of half-fat yoghurt
1 bunch of watercress
1 pack of rocket
1 tablespoon of good olive oil
A few coriander leaves

Method

Chop both chicken breasts into eight equal-sized pieces and mix thoroughly in a bowl with the piri piri sauce and the yoghurt.

Cover with cling film and leave to marinade in a refrigerator for at least two hours, or overnight.

Skin the pineapple and cut into two discs about 1cm thick, core out the centre and then cut each disk into eight.

Soak the skewers for ten minutes in water to stop the chicken from sticking.

Skewer a piece of chicken then a piece of pineapple then a piece of chorizo which has been folded in half then quarters.

Repeat until you have four pieces of chicken, pineapple and chorizo on each skewer Lightly brush a very hot griddle pan with olive oil, place the skewers on for five minutes until browning, turn once and cook for a further five minutes Place on a baking tray and cook in a fan oven at 180C for a further 15 minutes

For the salad

Top and tail the fennel bulb. Cut in half from the top to the bottom then slice as thinly as possible from the top to the bottom.

Top and tail the pear then slice into quarter segments. Take out the core then slice each quarter into four lengthways Slice the melon in half then cut one half into six slices, which should look like smiles, scrape out the seeds and remove the skin.

Cut each slice in half and then in half lengthways so they are similar in volume to the pears. 

Cut the pomegranate into quarters and tap out the jewels avoiding any of the yellow skin, which is very bitter Mix the fennel, pears and melon in a bowl with the yoghurt. Add the poppyseeds and pomegranate and season well.

Finally add a few picked leaves of coriander then spoon carefully into a pile on each plate Chop off the stalks of the watercress and discard, mix in a bowl with the rocket adding a light drizzle of olive oil. Screw into a light ball and place on the plate.

Serve with the hot chicken skewers.