Honey & cumin chicken and aubergine skewers with pistachio dukkah

Serve these sticky skewers alongside the beetroot dip – dunk in, then roll in the spiced dukkah for a taste sensation! Serves 8 Prep 25 mins plus marinating Cook 30 mins 85p a portion 236 kcals, 9g fat, 1g sat. fat, 14g sugar

6 chicken breasts, sliced into thin strips 2 large aubergines, cut into 3cm cubes

FOR THE MARINADE 3 tbsp cumin seeds 1 tbsp ground cumin 4 tbsp honey, plus 2 tbsp 2 tbsp olive oil zest and juice 1 lemon

FOR THE DUKKAH 2 tbsp sesame seeds 1 tsp cumin 1 tsp coriander seeds 50g shelled pistachios 1 tsp sweet paprika

1 Pre-soak wooden skewers in warm water for 20 mins. ( You will need about 32 skewers and they should fit in a griddle pan or frying pan.) Meanwhile, mix the marinade ingredients and some seasoning in a large bowl, then tip half into another bowl. Add the chicken to 1 bowl and the aubergine to the other. Leave to marinate in the fridge for 20 mins, or up to 24 hrs.

2 To make the dukkah, toast the sesame, cumin and coriander seeds in a dry pan until aromatic. Meanwhile, tip the pistachios into a small food processor and blitz until finely chopped, but still with some texture, then transfer to a bowl. Tip the toasted seeds and spices into the processor and blitz again until finely chopped, then add these to the pistachios, along with the paprika, some black pepper and a good pinch of salt. Mix, then set aside until ready to serve.

3 Heat oven to 220C/200C fan/gas 7. Thread the aubergine onto skewers, about 4-5 chunks per skewer, and place on 2 parchment-lined trays. Bake for 20-25 mins until tender and golden, turning the skewers and swapping the trays halfway through cooking.

4 Meanwhile, heat a griddle pan or a frying pan (or use both to speed up the cooking) over a medium-high heat. Thread the chicken pieces onto the remaining skewers. Cook the chicken skewers in batches in the hot pan, turning regularly to prevent the honey burning. When nicely charred, but not cooked through, transfer to a baking tray. When all the chicken skewers are browned, drizzle them and the aubergine skewers with the remaining honey. Pop the chicken into the oven with the aubergine for the final 5-10 mins cooking, or until they are cooked through and sticky. Serve the skewers with a bowl of dukkah for dipping (see tip, right).