BBQ Chicken Thighs & Tomatoes with Cucumber Raita

Deep, fresh flavours are to the fore with the garlic-infused butter melting on the chicken thighs making them decadent and luscious; giving a brilliant flavour boost to the whole meal.

Serves 4

½ telegraph cucumber

1 packet Bostock chicken thighs (boneless and skinless)

a splash of olive oil

2 tablespoons fresh thyme leaves

4 large, ripe tomatoes, cut in half

50g butter, softened

2 plump cloves garlic, crushed

1 handful flat leaf parsley, roughly chopped

juice of 1 small lemon

200g natural, unsweetened yoghurt

1 handful mint leaves, torn

1 tablespoon nigella seeds or toasted white sesame seeds

Slice the cucumber in half lengthwise then using a teaspoon scoop out the seeds. Coarsely grate cucumber into a sieve sitting over a bowl and sprinkle with a little salt. Set aside to drain.

Heat a barbecue grill and hot plate until medium-hot. Rub the chicken thighs with olive oil and thyme leaves then put on the hot grill. Barbecue for about 10 minutes turning once until browned and cooked through.

Lightly salt the tomatoes and to the hot plate, cut side down and barbecue for 5 minutes, turning once.

Mix together the butter, garlic and parsley then stir through the lemon juice as best you can.

Squeeze the moisture from the cucumber and add to the yoghurt along with the mint.

Serve the chicken dolloped with garlic butter, the tomatoes and the cucumber raita, sprinkled with the seeds.  All you need to finish is a bowl of cooked baby potatoes and steamed green beans. You could also add a crisp green salad.