IT'S hardly been the best summer for barbecues, has it?

But ... a recent survey showed that we Brits are so determined to eat al fresco that we are even prepared to barbecue in the RAIN!

If there is the chance of a fine day and you want to try out a barbecue idea before it really is too late weather-wise, here's a super recipe to try.

And, even if the weather lets you down big style, you could still make it in the oven!

BARBECUED HOT AND FIERY CHICKEN

Serves 4

Ingredients:

90ml (6 tablespoons) blended, clear honey

2 red chillies, deseeded and finely chopped

30ml (2 tablespoons) Worcester sauce

30ml (2 tablespoons) vinegar

15ml (1 tablespoon) sage, freshly chopped if possible

salt and freshly ground black pepper

4 skinless chicken breasts

1 red pepper, cut into 8

8 button mushrooms

1 courgette, cut into 1cm (-inch) thick slices

1 red onion, cut into 8 thin wedges

Make the marinade by mixing together the honey, chilli, Worcester sauce and vinegar. Add the sage and season.

Place the chicken in a shallow non-metallic dish, cover with the honey mixture and leave to marinade for 1 hour. Meanwhile, thread the vegetables onto 8 small skewers.

Pre-heat the grill or barbecue. Reserving the marinade, grill the chicken breasts and vegetable kebabs for 20-25 minutes, turning and basting frequently with the marinade.

Transfer any reduced marinade to a small pan and simmer gently for 1-2 minutes. Serve one chicken breast per person on a bed of white rice, drizzled with the sauce, accompanied by vegetable skewers.