Persian spiced pork skewers with sweet tomato yoghurt
Remove any sinew from 600g pork fillet, then cut it into 2cm cubes and put it in a bowl.
For the spice mix, blitz together the following: 1½ teaspoons of paprika, 1½ teaspoons of ground fennel seed, 1 teaspoon of dried chilli flakes, ¾ teaspoon of ground coriander, ¾ teaspoon of ground turmeric, ¾ teaspoon of garam masala, ¾ teaspoon of curry powder, ¾ teaspoon of ground cardamom, ¾ teaspoon of ground black pepper, ¾ teaspoon of ground ginger, ¾ teaspoon of ground cinnamon, 1 teaspoon of salt, the juice of a lemon, 1 tablespoon of finely chopped fresh ginger, 1 large garlic clove, peeled, 50ml of vegetable oil and three-quarters of a bunch of fresh coriander together in a food processor to make a paste. Tip it on to the diced pork and mix well. Leave to marinate for at least 1 hour and up to 24 hours.
Make the sweet tomato yoghurt by whisking 2 tablespoons of tomato relish and 150g of plain yoghurt together and seasoning with salt and pepper to taste.
Thread the meat on to 8 skewers, then place in an oven preheated to 180°C and bake for 10 minutes (or cook them on a barbecue or ridged grill pan). Serve immediately, scattered with the remaining coriander and accompanied by the sweet tomato yoghurt.