Cut a couple of free-range chicken breasts into generous cubes. Chop some red, yellow and orange peppers into large squares, and peel some shallots. Along with some mushrooms (whatever is available), thread them all onto some skewers.
Once the skewers are full, coat with Big Bear’s Honey Dressing, and when the sum comes out, put your shades on and barbecue them on a medium heat until golden brown. Serve with a bitter green salad, sliced avocado and baby cherry tomatoes, all drizzled with a litter more Big Bear. Yum!Yum!