Curry pasta salad

The curry pasta salad in Annette Human’s Winning Recipes 3 was a staple when I was growing up. It’s still a favourite (now made with brown rice); here’s my ode to the original.

Serves 4

Preparation time: 15 minutes Cooking time: 10 minutes

• 4 smoked pork rashers, each cut into 3 squares

• 1 sweet pepper, cut into 2cm pieces

• 2 peaches, pitted and quartered

• 8 Peppadews, stuffed with feta

• 250ml pasta rice, cooked until al dente and cooled

• 125ml mayonnaise

• 15ml mild curry powder

• I onion, finely chopped

• 30ml flat-leaf parsley, finely chopped

1 Thread the pork, sweet pepper, peaches and Peppadews onto kebab sticks and fry in a pan or cook under a preheated grill or over the coals. Brush lightly with olive oil for added flavour and colour.

2 Mix the cooked pasta, mayonnaise, curry, onion and parsley; season with salt and pepper and serve with the pork kebabs.