Chicken and Bacon Skewers with Lime & Coriander Slaw

Slice the bacon rasher in half sideways, and roll up tightly

Place the chicken thighs in between 2 pieces of parchment paper and, using a rolling pin, bash them until they are flattened then cut each chicken thigh into 2 and season with salt, pepper and a dash of soy sauce. Roll them tightly

If using wooden skewers, soak them in water for at least an hour

Now, using 2 skewers, thread the rolled up bacon onto the skewer, follow with a piece of spring onion, then a piece of chicken. Repeat this until each skewer has 2 pieces of bacon and 2 pieces of chicken. Season with salt and a little drizzle of sesame oil.

Mix the soy sauce and rice wine vinegar together in a small bowl then brush the skewers with a little oil.

For the slaw, slice the cabbage thinly and place in a bowl with the lime juice and add a pinch of salt. Stir through some chopped coriander just before serving.

Leave to sit while you cook the skewers.

Heat a griddle pan over a medium heat then add the skewers. Cook for a total of 10 minutes, 5 minutes on each side, turning every 30 seconds,

Start to baste with the soy sauce mixture after 5 minutes. The skewers will get golden and glossy.

Garnish with toasted sesame seeds (optional) and serve with the slaw.