A refreshingly zingy cucumber relish is the perfect foil to the sweet, sticky and fiery marinade Galton Blackiston uses to coat his chicken breast strips in this tasty Summer recipe.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.