Lemony chicken skewers, herbed new potatoes & apple coleslaw

• skinless, boneless chicken breasts↗2

  cut into bite-sized cubes

• low-fat natural yogurt↗50ml ml
• juice and zest ½ lemon
• garlic clove↗1

  crushed

• finely chopped tarragon1 tbsp tbsp
• new potato↗300g g
• rapeseed oil↗1 tbsp tbsp
• finely chopped parsley½ tbsp tbsp
• finely chopped mint½ tbsp tbsp
• snipped chives½ tbsp tbsp
• low-fat crème fraîche↗100ml ml
• wholegrain mustard↗1 tsp tsp
• juice 1 lemon
• fennel↗100g g

  trimmed and roughly grated

• small white cabbage↗100g g

  cored and finely shredded

• carrot↗1

  roughly grated

• sharp Green apple↗1

  such as Granny Smith, grated

Step-by-step instructions

1. 1

   If you are using wooden skewers, soak them in water for 10 mins. Heat the grill to high and place a non-stick baking tray beneath it. In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside.

2. 2

   Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them – about 12 mins. Meanwhile, mix the oil and herbs in a small bowl.

3. 3

   While the potatoes are cooking, make the dressing for the coleslaw. Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well.

4. 4

   Drain the potatoes and return them to the pan. Pour the herb mixture over them, stir gently to mix, cover to keep warm and set aside.

5. 5

   Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken. Put the tray under the grill and cook for 6-8 mins, turning the skewers every 2 mins or so to ensure even cooking. Cut open a piece of chicken to ensure it’s cooked through. Serve with the potatoes and coleslaw, reserving half the coleslaw for Smoked mackerel platter (see 'goes well with').