Jerk-ish pork skewers

• pork mince↗500g g

  (at least 10% fat)

• allspice berries2 tsp tsp

  ground using a pestle and mortar

• ground cinnamon↗1 tsp tsp
• thyme leaves↗2 tsp tsp
• spring onions↗2

  finely chopped

• garlic cloves↗2

  finely chopped

• lime↗1

  zested and cut into quarters

• molasses↗2 tsp tsp

  or honey

• olive oil↗2 tbsp tbsp
• rice salad

  to serve (optional)

• wooden skewers8

  soaked in water for at least 2 hrs

Step-by-step instructions

1. 1

   Put the pork mince in a bowl and use your hands to mix in the allspice, cinnamon, thyme, spring onions, garlic, lime zestand molasses or honey. Drizzle the olive oil over a large plate.

2. 2

   Divide the mince mixture into eight portions and roll into even- sized 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. 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. 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).