Jerk-ish pork skewers

SERVES 4 PREP 25 mins plus soaking COOK 15 mins EASY

500g pork mince (at least 10% fat) 2 tsp allspice berries, ground using

a pestle and mortar

1 tsp ground cinnamon

2 tsp thyme leaves

2 spring onions, finely chopped 2 garlic cloves, finely chopped 1 lime, zested and cut into quarters 2 tsp molasses or honey

2 tbsp olive oil rice salad, to serve (optional)

You’ll also need

8 wooden skewers, soaked in water

for at least 2 hrs 1 Put the pork mince in a bowl and use your hands to mix in the allspice, cinnamon, thyme, spring onions, garlic, lime zest and molasses or honey. Drizzle the olive oil over a large plate.

2 Divide the mince mixture into eight portions and roll into evensized balls. Working with one ball at a time and using wet hands, press the ball onto a skewer, forming it into a sausage shape around the skewer as you go. Transfer the finished skewers to the oiled plate and keep chilled until needed.

Will keep covered in the fridge for up to a day.

3 Light the barbecue. When the coals are ashen, place the skewers on the grill and cook, undisturbed, for 2 mins. Carefully turn using tongs and cook for another 5 mins before turning again. Repeat this process once more until the skewers are cooked through and browned.

4 Remove to a serving platter, squeeze over the lime wedges and season. Serve with a rice salad, if you like (ours was a mixture of cooked rice, sweetcorn, red onion and herbs).

GOOD TO KNOW gluten free

PER SERVING 279 kcals • fat 18g • saturates 5g • carbs 4g • sugars 3g • fibre 1g • protein 24g • salt 0.2g