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unny July summers in London are dreamy. Spontaneous midweek BBQs are my favourite. We needed something fresh and light but without compromising on flavour. Stylish rice with golden spiced nuts aside creamy marinaded chicken kebabs dressed with a punchy coriander chutney hit the spot.

Courtesy of Delia Smith and her eve r incredible Summer Cookbook.

Serves 2

Chicken Kebabs

• 2 chicken breasts
• 1 small tsp coriander seeds
• 1 small tsp cumin seeds
• 5 cardamon pods
• 1 tsp ground turmeric
• 1 tbsp grated fresh ginger
• 140ml plain yoghurt
• salt and pepper
• 1-2 gloves garlic, crushed

1. Heat a frying pan on a high heat and toast the cumin & coriander seeds and cardamon pods. Grind in a pestle and mortar.
2. Add to a large bowl with the turmeric, ginger, salt and pepper, garlic and yoghurt and mix well.
3. Chop the chicken breast into large bite sized pieces and mix with the marinade.
4. Leave in the fridge overnight if you can for maximum flavour.
5. When ready to cook, pre-soak some kebab sticks in water before threading on your chicken pieces. You can add other ingredients between pieces e.g. onion, peppers etc.
6. Once ready to cook, preheat your grill or BBQ and cook for about 8 minutes on each side or until just cooked.

Pilau Rice

• 4 oz brown basmati rice
• 1 cinnamon stick
• 50g nuts – mix of pine, cashew and pistachio
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 3-5 cardamon pods
• 1 large (or 2 small) shallots, finely chopped

1. Heat a frying pan on a high heat and toast the cumin & coriander seeds and cardamon pods. Grind in a pestle and mortar.
2. Heat a little olive oil in a pan and gently fry the shallots until soft and translucent. Add the ground spices and the nuts and toast until the nuts get a slight browning on the sides.
3. Add the cinnamon stick, rice and enough water just to cover.
4. Bring to a gentle simmer, and simmer gently until just cooked.
5. Drain, remove the cinnamon stick and serve!

Coriander Chutney

• 30g coriander
• 1 green chilli
• 1 garlic clove
• Pinch sugar
• 2 tbsp red wine vinegar
• Extra virgin oil to taste

1. Blend all together in a good nutri-bullet or blitzed. Adjust with oil / cold water to thin and salt and pepper for taste.