serves 4
ingredients
2 corn on the cob
8 thick rashers back bacon
6 brown cap mushrooms, wiped
with damp kitchen paper and
halved
2 small chicken fillets
2 tablespoons sunflower oil
1 tablespoon freshly squeezed
lemon juice
1 tablespoon maple syrup
salt and freshly ground
black pepper
• Cook the corn in a saucepan of
boiling water until tender, then
drain and cool.
• Stretch the bacon rashers using the
back of a knife. Cut each rasher in
half, and wrap a piece around
each mushroom.
• Cut both the corn and chicken into
eight equal pieces. Mix together the
oil, lemon juice and syrup. Season
with salt and pepper, and brush
over the chicken.
• Thread the corn, bacon-wrapped
mushrooms and chicken pieces
alternately on skewers, and brush
all over with the lemon dressing.
• Grill for 8–10 minutes, turning
once and basting occasionally with
any extra dressing. Serve hot.
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