1

To make the marinade, whisk together the garlic, stout, soy sauce, honey and mustard in a bowl. Add the chicken and toss to coat, then cover and put in the fridge until you’re ready to cook. If you’re using wooden skewers, put them in water to soak – this will stop them burning on the barbecue.

2

Drain the chicken in a sieve set over a pan to catch the marinade. Thread the chicken onto 6 skewers and set aside. Simmer the marinade, stirring, until it has reduced to a quarter of its original quantity. Set aside.

3

Heat the barbecue while you make the succotash. Blanch the broad beans in a pan of boiling water for 1-2 minutes, then drain and pop them out of their skins.

4

Melt the spread in a flameproof casserole set over a medium heat and fry the onions for 6-8 minutes until softened. Stir in the thyme and cook for 2 minutes, then stir in the sweetcorn, celery and green beans. Cook for 5 minutes, then add the broad beans and cook for 2-3 minutes until the broad beans are tender. Transfer to a serving bowl. For the dressing, whisk together the honey, mustard, garlic, vinegar and olive oil, and season to taste. Drizzle over the succotash, add the basil and toss to coat.

5

Barbecue the skewers for 10-12 minutes, turning regularly and brushing with the reduced marinade every few minutes, until charred, sticky and cooked through. Serve with the succotash.