Pork kebabs with zucchini tzatziki

enough for: 2
takes: 10 minutes
2 teaspoon ground cumin
2 teaspoon smoked paprika
1-2 cloves garlic, finely chopped
450g (1lb) pork fillet, diced
1 small zucchini
10 tablespoons natural yoghurt
1 bag salad leaves, to serve

1. Combine cumin, paprika, most of the garlic and 3 tablespoons olive oil in bowl. Toss in the pork to coat each piece and leave to marinate while you heat the grill (broiler).

2. Place 2 wooden skewers in water to soak.

3. Preheat an overhead grill (broiler) on the highest heat. Thread pork onto the skewers.

4. Cook pork under the grill for about 3 minutes each side, or until cooked to your liking.

5. While the pork is cooking, coarsely grate the zucchini and mix with the yoghurt and remaining garlic and season well.

6. Serve skewers with tzatziki and salad leaves on the side.

Lazy Caccitore

enough for: 2
takes: 60 minutes
4-6 chicken drumsticks
1.5 cups tomato passata
2 tablespoons butter
1 handful black olives
2 medium zucchini

Preheat your oven to 200C. Place chicken, tomato and butter in an ovenproof dish large enough to hold the chicken in one layer. Cover with foil and bake for 30 minutes.

Remove the foil, turn the chicken, add the olives and bake uncovered for another 20-30 minutes or until the chicken is cooked through. Taste and add extra salt if needed (the olives will bring some so you may not need it).

While the chicken is cooking slice the zucchini into ribbons using a vegetable peeler, mandoline or spiralizer. Season with salt and allow the ‘noodles’ to stand at room temp to warm up and soften slightly.

To serve divide zucchini noodles between 2 plates and top with chicken, olives and sauce.