Zible

During Mark's stag weekend in Bournemouth a few years ago, Ali taught me a cracking chicken marinade. It's great for barbecues, so here it is in time for summer…

Saffron chicken (serves four)

• 1kg chicken strips (use chicken breast)
• Lots of olive oil (so the meat is covered)
• One finely chopped onion
• 2 limes (squeeze the juice in, then add the skins too)
• Saffron - grind it with a pestle and mortar, add 1/4 cup of boiling water, some black pepper and mix it

Leave the chicken to marinate overnight if possible so that the flavours go deep into the meat. Take the chicken out of the fridge 30 minutes before you cook it. Barbecue on skewers (without over-cooking!) and enjoy.

Carl and Ali after a good feed.