Lamb skewers

Serves 4 as a starter or part of large buffet

500g minced lamb

Good pinch salt and ground black pepper

2 cloves garlic, peeled and crushed

Small bit of olive oil in a bowl or saucer

4-6 rosemary stalks , or wooden skewers (soaked) or metal ones

Mix the lamb, salt, pepper and garlic. Then mould an equal amount of meat on the skewers or stalks using your hands – that you have dipped into the oil. Then put them all on a plate and chill, covered in the fridge, until ready to cook.

When you are ready to cook, heat up a bit more olive oil in a large, non-stick frying pan and when it’s nearly smoking, fry the skewers on each side until good and brown. You want them to form a good, dark crust so that they will stay fixed onto the skewers. Turn them over in the pan and shake them gently. You don’t want to manhandle them but rather coax them, into cooking on all sides. Serve on a large platter or individual plates with blob of the aioli and mixed leaves.