Steak & prosciutto skewers with sage & thyme

• lemons↗3

  each cut into 8 wedges

• fresh bay leaves↗24
• prosciutto↗12slices of

  halved, crossways

• coarse-textured bread6thick slices of

  such as a country loaf, each cut into 4 rough chunks

• fillet steaks↗4thick

  each cut into 6 big cubes

• olive oil↗

  for drizzling

• sage↗handful of

  and thyme, finely chopped

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7. Thread the ingredients onto skewers in the following order for tastiest results: lemon, bay leaf, prosciutto, bread, steak, lemon, bay leaf, prosciutto, bread, steak, bay leaf – you will have 12 skewers. Put them on a baking sheet and drizzle with olive oil. Can be prepared a day ahead and kept in the fridge.

2. 2

   Sprinkle with the herbs, and seasoning if you want to. Roast for 5 mins then turn and cook a further 3 mins or until the bread is crisp and the steak cooked.