One of my favourite cocktails is a mojito and, you guessed it, this recipe was thought up after one too many! But it was an experiment that paid off.

Serves 4
4 chicken breasts
1 garlic clove
4–5 tablespoons of rum
Juice of 2 limes
2 limes quartered
1 tablespoon of olive oil
A small handful of fresh mint
A generous pinch of sea salt and freshly ground pepper

Chop the mint and garlic finely and place in a large resealable bag. Add the rum, lime juice, oil, salt and pepper to the bag.

I butterfly the chicken breasts so they cook quicker and the garlic doesn’t burn.

To do this, place one hand on the breast and with the other slice through the thickest part, making sure the breast stays attached on one side.

Put the chicken in the bag and seal. Toss the chicken around in the bag and make sure the breasts are covered in the mint and garlic mixture.

Leave in the fridge preferably overnight, or you can make in the morning and leave for the day.

To cook the chicken, heat a pan over a high heat and fry the breasts and marinade for about 3–5 minutes on either side, depending on the size of the chicken breasts.

Tumble in the lime quarters after you turn the chicken and allow to caramelise on all sides. Serve straightaway with a tasty side salad, couscous and a final squeeze of juice from the caramelised lime quarters.