Meat

Posh roast pork party kebabs
1. 

2kg piece boneless rolled pork loin, at room temperature
a small bunch of rosemary, leaves picked
3 heaped tbsp fennel seeds
3 cloves garlic, peeled and finely sliced
8 handfuls mixed salad leaves
2 fresh red chillies, deseeded
2 fresh green chillies, deseeded
a small bunch of flat-leaf parsley, leaves picked
5OOml tub natural yogurt
1 lemon
extra virgin olive oil
10 pitta breads
sea salt

Preheat the oven to full whack. Lay the pork loin out in front of you, pat the skin dry with kitchen paper, then use a sharp knife, or a Stanley knife, to score the skin about 1cm deep at roughly 1cm intervals. Bash the rosemary leaves, fennel seeds, garlic and a tablespoon of sea salt up with a pestle and mortar. Keep bashing until the mixture is nice and fine then rub it all over the pork - making sure you get it into the incisions. Place the pork on a roasting tray, scatter with the whole rosemary sprigs and put the meat into your hot oven. Imediately turn the temperature down to 180C and roast the pork for an hour and twenty minutes or until crisp, golden and cooked through. If the crackling isn't as crisp as you would like it, remove the skin from the pork and place under a hot grill for 5-10 minutes.

Meanwhile, get your salad together. Wash and spin-dry all of your leaves then put them in the fridge until you are ready to go.

Next, make the yogurt dressing. Finely chop the red and green chillies and roughly chop the parsley. Add the chillies and parsley to a bowl with the yogurt. Add a good squeeze of lemon juice, a drizzle of extra virgin olive oil and a nice big pinch of sea salt and freshly ground black pepper. Mix well then set aside.

Just before you want to serve your kebabs, pop your pitta breads in the oven for a few minutes or warm them in a griddle pan. Serve the pork on a board with a big carving knife, salad leaves, a pile of warm pittas and bowls of chilli yogurt. Let everyone carve their own pork and help themselves to a beautiful kebab.

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