Spiedis-marinated skewered chicken breast with puy and green lentils and rice, served with an ajvar sauce

Serves two.

Spiedis marinade.

Olive oil: 150ml

Cider vinegar: 100ml

Worcestershire sauce: 2 tbsp

Salt: 1/2 tsp

Sugar: 1/2 tsp

Dried basil: 1/2 tsp

Dried marjoram: 1/2 tsp

Dried rosemary: 1/2 tsp

Basic method:

Simply soak your cubes of chicken (three or four breasts) in the above marinade for at least a couple of hours. For better results, soak overnight.

Ajvar.

Red peppers: 4

Aubergine: 1

Red chilli: 1

Garlic: 5 cloves

Cider vinegar: 1 tbsp

Olive oil: 50ml

Salt: 1 tsp

Black pepper: 1 tsp

Basic method:

Roast your peppers and aubergine well until the skins begin to blister. Once roasted, leave out to cool for around five minutes. Mince about five cloves of garlic and pulverise into a paste using dashes of salt, and then finely chop your red chilli (discarding the seeds according to your taste). Carefully peel the skin off the aubergine and the peppers before mashing the flesh of the vegetables (with a pestle and mortar, or in a blender), before adding the garlic, chilli, liquids and seasoning. Cook out on the hob for approximately ten minutes to bring it together.