Pork and vegetable skewers

Serves: 4

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Total Time: 50

Prep Time: 25

Cook Time: 25

• 8  wooden skewers
• 1 small handful fresh oregano, finely chopped
• 5 tablespoon(s) olive oil
• 1  bay leaf
• Half teaspoon(s) sweet smoked paprika
• 8  ready-to-eat prunes, halved and stones removed
• 400 gram(s) pork fillet
• Zest and juice of 1 lemon
• 2 tablespoon(s) clear honey
• 1  aubergine
• 1 large orange pepper
• 1 medium fennel
• 200 gram(s) basmati rice
• 1  lemon, cut into 16 slices
• 1 handful watercress to serve

Method

1. Soak the skewers in water for 15min. Mix together the oregano, 3tbsp olive oil, bay leaf, paprika and prunes in a large bowl. Cut the pork into 16 cubes, add to the bowl with the lemon zest and juice and mix well. Cover and chill.
2. Preheat the oven to 180?C (160?C fan) mark 4. Mix the remaining oil with the honey. Cut aubergine into 2cm (³?4in) cubes, then cut pepper and fennel into similar-sized squares. Put into a bowl and toss with the honey-oil mix. Season. Tip on to a non-stick baking sheet and roast for 10min.
3. Meanwhile, wash and drain the basmati rice and put into a saucepan with 400ml (14fl oz) water. Cover and bring to the boil. As soon as it boils, turn down the heat to the lowest setting and cook the rice according to the timings on the pack.
4. Preheat the oven to 200?C (180?C fan) mark 6. Make up the skewers by alternating aubergine, pepper and fennel pieces, adding two prune halves, two lemon slices and two cubes of pork to each skewer. Put on to a baking sheet and cook in the oven for 12-15min. Serve with the rice and watercress and some steamed tenderstem broccoli, if you like.

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