Spiced Chicken Kebab, Rhubarb Salsa

Spiced Chicken Kebab, Rhubarb Salsa

With BBQ season in full swing here in Scotland (long may it continue) this recipe is perfect for hot summer nights beside the grill.

Chicken breasts are marinated in a scotch bonnet, spring onion and soy mixture and served grilled with a refreshingly sweet rhubarb and cucumber salsa – Caribbean and British flavours combined!

Spiced Chicken Kebab, Rhubarb Salsa
Serves 2


For the Kebabs: 2 Chicken Breasts (Stripped), 1 Scotch Bonnet Chilli (Seeds Removed), 3 Spring Onions (Trimmed), 1 Garlic Clove, 2tbsp Soy Sauce, 50ml Olive Oil, Juice 1 Lime

For the Salsa: 4 Stems Rhubarb (Finely Diced), 1/4 Cucumber (Finely Diced), 2tsp Honey, Juice and Zest 1 Lime, 1tbsp Olive Oil, Small Handful Coriander (Chopped)


1) Make the marinade by combining the chilli, spring onions, garlic, soy sauce, olive oil and lime juice in a spice blender and blitzing to a purée. Coat the chicken pieces in the mixture and allow to marinade in the fridge for at least 2 hours.

2) Meanwhile make the salsa by placing all of the ingredients in a bowl and folding until well combined.

3) Place the chicken pieces on skewers and grill over a high heat for around 8 minutes each side or until fully cooked. Serve with the salsa.



Rhubarb and Strawberry Crumble





We absolutely love crumbles, can’t get enough of them. Unfortunately the majority of recipes call for winter fruits – rendering the magnificent fruit crumble out of season in the summer months.

Not content with limiting our crumble quota to a mere 4 months of the year we have devised this simple summer recipe.

Strawberries and rhubarb are in abundance right now and work fantastically well as a base for your favourite crumble topping. Whats more, as the strawberries cook down, you are left with the most delicious juice at the bottom of the dish – so good I could drink that alone.

Of course this recipe would work equally as well with any number of summer fruits, but in my opinion this combination is simply sublime.

Rhubarb & Strawberry Crumble

Serves 6


800g Strawberries, Topped & Halved

8 Sticks Rhubarb, Cut into 1″ Chunks

100g Unsalted Butter

40g Oats

200g Self Raising Flour

3tbsp Caster Sugar

3tbsp Demerara Sugar

1tsp Ground Cinnamon


1) Pre-heat the oven to 180C. Place the rhubarb in the dish you wish to serve the crumble in and sprinkle with the caster sugar. Roast in the oven for 15 minutes or until just tender.

2) Whilst the rhubarb is roasting make the crumble by rubbing the butter into the flour and ground cinnamon until combined (the texture of fine breadcrumbs). Add the oats to the crumble mixture.

3) Once the rhubarb is cooked, add the strawberries and toss to combine.

4) Sprinkle the fruit evenly with the crumble mixture. Then sprinkle the crumble mixture evenly with the Demerara sugar.

5) Bake in the oven at 180C for approximately 30-40 minutes or until golden.

Enjoy either cold or warm with custard or vanilla ice-cream!