Poultry Skewers golden and fragrant

1 The evening before, split your fillets in two, then cut lengthwise into 4 strips, chop them into large dice and thread them onto small skewers.

2 In a shallow dish, pour the prune juice, season with salt and pepper, then stir in the tablespoon of honey.

3 Place your 16 skewers in the dish, stirring well so the marinade penetrates properly, then cover with cling film and refrigerate overnight.

4 The next day, pour a splash of olive oil into a frying pan. When hot, place your skewers one by one. Cook 5 minutes on each side, then turn off the heat, pour the remaining marinade around them and cover.

5 Cut your courgette into mirepoix (small dice).

6 Pour a little olive oil into a frying pan, then add the garlic slices, courgette dice, broad beans and chanterelles. Season with salt and pepper as you sauté. Cook for 6 minutes, then turn off the heat and cover.

7 When you're ready to serve, heat your frying pans. Place your 4 hot plates, arrange 4 skewers lengthwise on each one, leaving a space between them for your garnish. All that's left is to pour the hot cooking juices from the skewers over everything, garnished with a sprig of sage.