The title for this recipe is very long, isn’t it? It’s another Diana Henry one but I’m making no apologies. I wanted to try freekeh (a cereal food made from unripened wheat which has been roasted and crushed into small pieces) because I’d never used it before so I pored over my various cookbooks and this was the recipe which appealed the most on the day. It’s perfect for the summer weather we’re having now. Instead of cooking the chicken in a griddle pan, you could barbecue it outside.

I’m enjoying the weather. We’ve barbecued twice this weekend, which has been lovely. My husband was supposed to be taking it easy after a small operation on Friday, but was up to standing at the grill while I got on with preparing vegetables and salads.

For the Chicken

Serves 4

• 4 skinless boneless chicken thighs or breasts
• 4 garlic cloves, grated or crushed
• salt and pepper
• juice of 1 lemon
• 6 tbsp olive oil

For the Salad

• 100g dried sour cherries
• 2 preserved lemons
• 200g freekeh
• 1 tbsp olive oil
• 4 tbsp extra virgin olive oil
• 2 tsp honey (or maple syrup)
• 3 tsp white balsamic vinegar
• juice of ½ lemon
• good pinch of ground cinnamon
• laves from 10 sprigs of mint, torn
• 10g chopped flat-leaf parsley

Method

• If you are using breasts and they’re particularly thick, cut them in half horizontally. Marinate the chicken if you have time, even if it’s only for an hour or two. Mix the garlic, seasoning, lemon juice and olive oil in a dish and lay the chicken it it, turning it to coat. Cover with clingfilm and put in the fridge. Bring to room temperature before cooking
• Place your griddle pan on the floor of the Aga roasting oven to get it really hot
• Put the cherries in a small saucepan and add enough water to just cover. Bring to the boil on the boiling plate, then remove from the heat and leave to plump up for 30 minutes
• Remove the flesh from the preserved lemons and discard. Cut the rind into slivers
• Put the freekeh into a saucepan and cover with water, adding the regular olive oil and seasoning well. Bring to the boil on the boiling plate, then cover and transfer to the simmering oven for about half an hour, or until just tender. Drain
• In a serving bowl mix the virgin oil, honey or maple syrup, white balsamic, lemon juice, cinnamon and plenty of salt and pepper. Add the drained freekeh and stir
• Drain the cherries and fork them into the grains with the preserved lemon and most of the herbs
• Place the heated griddle pan on the boiling plate and put the chicken on it (leaving the marinade behind)
• Let it sizzle and splatter for two minutes, then turn it over. At this point you can place the griddle pan back on the floor of the roasting oven and leave the chicken to cook there for about 8 minutes until it’s cooked through. You can keep the griddle plan on the boiling plate and then move it to the simmering plate if you prefer but placing it in the oven minimises the amount of fat splattering everywhere
• Taste the freekeh. You might want to add more lemon juice. The mixture should be moist and well-seasoned
• Divide between four plates and serve the chicken on top or alongside, scattering the remaining herbs over. I served ours with some tzatziki

Our weekend in the garden: