Tender skewers from the grill

On a hot July weekend, these easy to prepare, juicy chargrilled bites are perfect for informal outdoor get-togethers

“What thing is love? for, well I wot, love is a thing. It is a prick, it is a sting, It is a pretty, pretty thing; It is a fire, it is a coal, Whose flame creeps in at every hole!”

George Peele, The Hunting of Cupid

Honey-glazed spiced pork and pepper skewers

Serves 4

2 tbsp Dijon mustard 2 tbsp sunflower oil, plus extra for brushing 2 tbsp honey 1 tbsp lemon juice 1 tbsp fresh ginger, peeled and grated 1 clove garlic, peeled and grated ¾ tsp salt ½ tsp freshly ground black pepper 750g pork fillet, cubed, silver skin removed 1 large red pepper, cored, seeded, and cut into squares 1 large yellow pepper, cored, seeded, and cut into squares 1 head curly lettuce, torn, to serve

8 metal skewers

In a medium-sized mixing bowl, whisk together the mustard, oil, honey, lemon juice, ginger, garlic, salt, and pepper with 2 tbsp of warm water. Add the pork cubes to the marinade, stirring to coat. Cover and leave to chill for 1 hr.

Remove the pork and thread onto the skewers, alternating with 1 red pepper, then 1 yellow pepper square. Preheat a barbecue to a moderately hot temperature, approximately 200°C or, if using coals, wait until they turn white hot.

When the barbecue is ready, brush the grates with a little oil. Lay the skewers onto the barbecue and cook, turning occasionally, until lightly charred and firm to the touch with a little spring, 7-10 mins.

Remove from the grill and allow to rest for 5 mins before serving with a garnish of lettuce leaves.