Serves 4

Ingredients:

1 pork tenderloin, about 1lb (450g)

3 garlic cloves, finely chopped

2in (5cm) piece of fresh ginger, finely chopped

5 scallions, finely sliced

2 tbsp olive oil

4 tbsp soy sauce

4 tbsp rice vinegar

1 tbsp honey

sea salt and freshly ground black pepper

Method:

1 Score the pork tenderloin all over in a crisscross pattern about ½in (1cm) deep, and place in a bowl or ceramic dish. Mix together the remaining ingredients, and season with sea salt and black pepper. Spread the mixture liberally over the pork, and allow to marinate in the refrigerator for about 30 minutes.

2 Heat the barbecue until it is hot and any flames have died down. Place the whole tenderloin on the barbecue, and grill over medium heat for 20 minutes, turning frequently. Remove to a plate, and leave to rest in a warm place for 10 minutes.

3 To serve, cut the tenderloin into ¼in (5mm) slices, and serve with an Asian-style salad.

Marinated pork tenderloin in soy and rice vinegar

Serves 4

Ingredients:

1 pork tenderloin, about 1lb (450g)

1 red chile, deseeded and finely chopped

3 garlic cloves, finely chopped

2in (5cm) piece of fresh ginger, finely chopped

5 scallions, finely sliced

2 tbsp olive oil

4 tbsp soy sauce

4 tbsp rice vinegar

1 tbsp honey

sea salt and freshly ground black pepper

Method:

1 Heat the barbecue or charcoal grill until it is hot and any flames have died down.

2 Make diagonal slashes halfway through the pork tenderloin at 1¼in (3cm) intervals. Mix together the remaining ingredients, and season with sea salt and black pepper. Spread liberally over the pork, ensuring that some of the mixture gets into the slashed openings.

3 Place the whole pork tenderloin on the barbecue, and grill over medium heat for 20 minutes, turning carefully and frequently. Transfer to a plate, and leave to rest in a warm place for 10 minutes.

4 To serve, cut the tenderloin on the opposite diagonal to the slashes into ½in (1cm) slices. Serve with a refreshing coleslaw.

Chile slashed pork tenderloin

Serves 4

Ingredients:

2 tbsp olive oil

2 tsp wasabi paste

4 sirloin steaks, about 7oz (200g) each

7oz (200g) bok choy, cut lengthwise into 8 pieces

5 garlic cloves, finely chopped

1 tbsp soy sauce

sea salt and freshly ground black pepper

Method:

1 Heat the barbecue or charcoal grill until it is hot and any flames have subsided. Mix together 1 tbsp of the olive oil and the wasabi paste. Use the mixture to coat the sirloin steaks thinly and evenly.

2 Put the steaks on the barbecue and grill over high heat for about 3 minutes on each side. Transfer to a plate, and leave to rest in a warm place for 5 minutes.

3 Meanwhile, toss the bok choy in the remaining olive oil with the garlic and soy sauce. Grill on the barbecue for 2–3 minutes until charred and just wilted.

4 To serve, cut the steak into ½in (1cm) slices, and serve with the bok choy.

Wasabi beef and bok choy

Marinating • 1 hour, Special equipment • 12 wooden skewers

Serves 4

Ingredients:

2 pork tenderloins, 9oz (250g) each

1 garlic clove, crushed

2 small fresh hot red chillies, seeded and finely chopped

1 tbsp finely chopped fresh ginger

4 tbsp olive oil

sea salt and freshly ground black pepper

For the chile-mango salad:

2 large mangoes (see Cook’s Notes)

grated zest and juice of 1 lime

1 small fresh hot red chile, finely sliced

Method:

1 Soak 12 wooden or bamboo skewers in cold water for 1 hour. Using a sharp knife, trim any excess fat from the pork. Cut each tenderloin in half lengthwise, then cut each half across the grain into bite-size pieces.

2 To make the marinade, mix together the garlic, chiles, ginger, and olive oil in a shallow dish. Add the pork, and turn to coat in the marinade. Season with sea salt and black pepper, and allow to marinate in the refrigerator for 1 hour.

3 Heat the barbecue or charcoal grill until hot. Thread the pieces of pork evenly onto the soaked skewers, and brush the grill with a little oil. Grill the pork kebabs over low heat for about 10 minutes, or until cooked to your liking, brushing lightly with a little of the marinade while they are cooking. Transfer the kebabs to a plate, cover with foil, and leave to rest in a warm place for 15 minutes.

4 To make the chile-mango salad, peel the mangoes and cut in half (as close as possible to the pit as you can). Cut each half lengthwise into thin slices. Put the mango slices in a bowl, add the lime zest and juice and the chile, and season with black pepper. Stir gently to mix. Arrange 3 kebabs in the center of each of 4 serving plates, on top of the chile mango salad, or with the salad spooned beside them.

Pork kebabs with chile mango salad

Serves 4

Ingredients:

4 filet mignon or rib-eye steaks, about 10oz (300g) each

2 tbsp olive oil

1 garlic clove, crushed

sea salt and freshly ground black pepper

For the horseradish cream:

1 cup mascarpone cheese

1 tbsp freshly grated horseradish

juice of ½ lemon

1 tsp good-quality balsamic vinegar

Method:

1 Put the steaks in a large shallow dish. Add the oil and garlic, and season with sea salt and black pepper. Coat the steaks well.

2 Heat the barbecue or charcoal grill until hot. Grill the steaks over high heat for 5 minutes on each side or until cooked to your liking, brushing lightly with the oil mixture while cooking. Remove to a plate, cover with foil, and leave to rest in a warm place for 10 minutes.

3 To make the horseradish cream, put the mascarpone in a bowl, and stir in the horseradish, lemon juice, and balsamic vinegar. Season with a little black pepper. Divide the steaks among 4 warmed serving plates, and serve with a dollop of the horseradish cream.

Filet mignon with horseradish cream

Serves 6

Ingredients:

2 1⁄4lb (1kg) rib-eye steak, cut into 12 thin slices

1 tbsp black peppercorns

1 tbsp green peppercorns

1 tbsp pink peppercorns

sea salt

3 tbsp olive oil

1 tbsp coarse-grain mustard

For the parsley and almond pesto:

4 1⁄2oz (125g) blanched almonds, toasted

1 garlic clove, chopped

2 large handfuls of fresh flat-leaf parsley leaves

2 large handfuls of baby spinach leaves

grated zest and juice of 1 lemon

freshly ground black pepper

½ cup olive oil

Method:

1 Put the rib-eye slices in a large shallow dish. Using a mortar and pestle, grind the black, green, and pink peppercorns with a little salt until coarsely ground. Transfer to a bowl, add the olive oil and mustard, and mix together. Brush the marinade all over the meat, and allow to marinate in the refrigerator for 1 hour.

2 Meanwhile, to make the parsley and almond pesto, put the almonds, garlic, parsley, spinach, lemon zest and juice in a blender or food processor, and season with sea salt and black pepper. Process briefly. Keep the motor running, and gradually add the oil, little by little, until thick and smooth if you like a thicker pesto, you may not need to use all the oil. Set aside in a bowl, resting a sheet of plastic wrap on top of the pesto.

3 Heat the barbecue or charcoal grill until hot. Grill the steaks over high heat for 2 minutes on each side, or until cooked to your liking, brushing lightly with the marinade while cooking. Transfer to a plate, cover with foil, and leave to rest in a warm place for 10 minutes.

4 To serve, put the steaks on individual plates, and top with a spoonful of the parsley and almond pesto. Serve with thick slices of lightly oiled, grilled sourdough bread.

Pepper steak with parsley and almond pesto

Serves 4

Ingredients:

1 eggplant, about 10oz (300g), thinly sliced lengthwise

salt, for sprinkling

12 lamb cutlets, trimmed of any fat

2 tbsp olive oil

sea salt and freshly ground black pepper

For the red cabbage slaw:

1⁄2 small red cabbage

3 ½oz (100g) green beans, trimmed, blanched, and thinly sliced diagonally

1 small cucumber, thinly sliced lengthways

1 scallion, thinly sliced diagonally

1 small red onion, thinly sliced into rounds

2 celery ribs, peeled and thinly sliced diagonally

2oz (60g) hazelnuts, chopped

2 tbsp extra virgin olive oil

1 tsp balsamic vinegar

Method:

1 Put the eggplant slices in a colander, and sprinkle with salt. Allow to drain for 20 minutes, rinse, and pat dry with paper towels.

2 Heat the barbecue or charcoal grill until hot. Brush the lamb cutlets with olive oil, and season with sea salt and black pepper. Grill the lamb over a medium heat for 3–5 minutes on each side, or until cooked to your liking. Transfer to a plate, cover with foil, and leave to rest in a warm place for 10 minutes. Meanwhile, grill the eggplant over high heat for 3 minutes on each side, until golden. Transfer to a plate, and keep warm.

3 To make the slaw, finely slice or shred the red cabbage. Put the cabbage in a bowl, and add the remaining salad ingredients. Season with sea salt and black pepper, toss gently, and serve with the lamb cutlets and grilled eggplant.

Grilled lamb cutlets and eggplant with red cabbage slaw

Marinating • 1 hour

serves 8

4 1⁄2lb (2kg) lamb loin roast

½ cup olive oil

3 garlic cloves, finely chopped

4 tbsp chopped flat-leaf parsley

3 fresh rosemary sprigs, leaves picked

pinch of dried chilli flakes

sea salt and freshly ground black pepper

handful of fresh flat-leaf parsley leaves, to garnish

extra virgin olive oil, for drizzling

For the tomato and basil salad

4 ripe plum tomatoes, cut into quarters lengthways

1lb 2oz (500g) cherry tomatoes on the vine, separated but still with their stems

9oz (250g) yellow bell or cherry tomatoes, halved

1 bunch of fresh basil leaves, about 1oz (30g)

1 garlic clove, crushed

1 small red onion, thinly sliced into rounds

3 tbsp extra virgin olive oil

Method:

1 Trim the lamb of any fat and cut in half crosswise. Mix together the olive oil, garlic, parsley, rosemary, and chilli flakes in a large bowl, and season with sea salt and black pepper. Add the lamb, massaging the marinade into the meat. Allow to marinate in the refrigerator for at least 1 hour.

2 Heat the barbecue or charcoal grill until hot. Grill the lamb over medium heat for 8–10 minutes on each side for medium-rare, or until cooked to your liking. Transfer to a plate, cover with foil, and leave to rest in a warm place for 20 minutes.

3 To make the salad, put all the ingredients in a bowl, season with sea salt and black pepper, and toss gently. When ready to serve, slice the lamb diagonally, and arrange on a serving platter. Scatter with the parsley leaves and a drizzle of extra virgin olive oil, and serve accompanied by the salad.

variation:

Add some pesto to the tomato and basil salad, mix through, and serve with a little creamy fresh ricotta cheese spooned over the top and freshly grated Parmesan cheese.

Lamb fillet with tomato and basil salad

Marinating • 1 hour

Serves 4

For the stuffing

2 tbsp olive oil

1 small onion, finely chopped

1 garlic clove, crushed

1 tsp dukkah

6 dates, seeded and chopped

2 thick bacon strips, finely chopped

4 1⁄2oz (125g) macadamia nuts, chopped

2 tbsp finely sliced fresh flat-leaf parsley

12 chicken drumsticks

4 tbsp olive oil

1 tsp dukkah (see p357), plus extra, to serve

3 sprigs of fresh rosemary, leaves picked, plus extra, to serve

sea salt and freshly ground black pepper

lemon wedges, to serve

Method:

1 To make the stuffing, heat the olive oil in a frying pan over low heat. Add the onion, and gently sauté for a few minutes, until soft and translucent. Add the garlic, dukkah, dates, and bacon, and cook for 2 minutes more. Add the chopped nuts, and cook, stirring constantly, for an additional 2 minutes. Remove from the heat, and stir in the parsley. Set aside to cool.

2 To stuff the chicken, rinse the drumsticks, and pat dry with paper towels. Carefully loosen and pull back the skin from each drumstick. Make a cut lengthwise into the meaty part of each one, and spoon a little of the stuffing into the pocket. Press the side of the pocket together with your fingers, and pull the skin back firmly over the cut. Place the drumsticks in a shallow dish.

3 Mix together the olive oil, 1 teaspoon dukkah, and the leaves of rosemary. Season. Pour the mixture over the drumsticks, turning them to coat well. Allow to marinate in the refrigerator for 1 hour.

4 Heat the barbecue or charcoal grill until hot. Grill the drumsticks over medium heat, turning occasionally, for about 30 minutes, until cooked through. Baste with the marinade while cooking. Serve piled high on a serving dish, sprinkled with extra dukkah and rosemary leaves, and lemon wedges for squeezing over.

Macadamia stuffed chicken drumsticks

Serves 4

Ingredients:

4 duck thighs and legs, scored all over

3 garlic cloves, finely chopped

3 tbsp light soy sauce

3 tbsp rice wine

1 tbsp hoisin sauce

2 tbsp honey

2 tsp five-spice powder

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Put everything in a large bowl, and season with sea salt and black pepper. Mix together so that the duck is well coated. Wrap the coated duck pieces in foil, and roast in the oven for 30 minutes.

2 Preheat the barbecue or charcoal grill until hot. Unwrap the duck, and place it on the hot barbecue skin-side down. Grill over high heat, turning frequently, for 10–15 minutes, until golden and crisp. Transfer to a plate, and leave to rest for 10 minutes.

3 Cut the duck into slices, and serve with a crisp green salad.

Crispy duck char sui

Marinating • 1 hour, Special equipment • metal skewers

Serves 8

16 Sicilian pork and fennel sausages

(left in one continuous length)

4 tbsp olive oil

large handful of fresh flat-leaf

parsley, finely chopped

large handful of fresh mint leaves,

finely sliced

6 fresh basil leaves, finely sliced

3 sprigs of fresh rosemary,

leaves picked

For the lentil salad:

2 tbsp olive oil, plus 3 extra for dressing

1 small onion, finely chopped

10oz (300g) brown lentils, picked over, rinsed, and soaked in cold water overnight

¾ cup chicken stock or water

1 carrot, finely diced

2 celery ribs, trimmed and finely diced

1 scallion, finely sliced diagonally

2 small fresh hot red chiles, seeded and finely chopped

large handful of fresh flat-leaf parsley, leaves picked

handful of fresh chervil leaves

juice of 1⁄2 lemon

sea salt and freshly ground black pepper

Method:

1 Form the sausages into one continuous round. Pierce 2 metal skewers at right angles through the sausage coil to hold into place. Brush both sides with the oil, then place in a large shallow dish. Sprinkle with all the herbs, covering the sausage on both sides. Allow to marinate in the refrigerator for about 1 hour.

2 To prepare the lentil salad, heat the 2 tablespoons olive oil in a heavy saucepan over low heat. Add the onion, and sauté gently for a few minutes, until soft. Drain and rinse the lentils, add back to the pan. Gently cook, stirring, for 2 minutes. Pour in the stock, and bring to a boil. Reduce the heat slightly, and gently simmer for about 35 minutes, until the liquid has been absorbed. Allow to cool.

3 Meanwhile, heat the barbecue or charcoal grill until hot. Grill the sausage coil over medium heat for 30–35 minutes, turning once during cooking and lightly brushing with the herb and oil marinade. Transfer to a plate, and keep warm. Put the cooled lentils in a shallow serving dish, and add the carrot, celery, spring

onion, chillies, parsley, and chervil. In a small bowl, whisk together the extra 3 tablespoons olive oil and the lemon juice to make a dressing. Pour over the lentil salad, and stir thoroughly.

4 To serve, put the sausage coil on a large round platter, remove the skewers, and separate the links with kitchen scissors or a sharp knife. Serve at the table with the lentil salad, so that everyone can help themselves.

Grilled Sicilian sausages with lentil salad

Serves 4

Ingredients:

5½oz (150g) monkfish fillets, cubed

5½oz (150g) salmon steaks or fillets, cubed

5½oz (150g) tuna steaks, cubed

grated zest and juice and 1 lime

2 garlic cloves, finely chopped

handful of fresh cilantro leaves, finely chopped

2in (5cm) piece of fresh ginger, finely chopped

splash of olive oil

sea salt and freshly ground black pepper

Method:

1 If using wooden or bamboo skewers, soak in cold water for at least 30 minutes first. Put all the ingredients in a large bowl, and season with sea salt and black pepper. Using your hands, carefully combine everything until well mixed. Keep in the refrigerator until needed.

2 Heat the barbecue or charcoal grill until hot. Thread the fish cubes onto the skewers, alternating the 3 types of fish. Grill over a high heat for about

3 minutes on each side, turning only once during cooking. Serve hot.

Mixed fish kebabs

Chilling • 30 minutes, Special equipment • food processor

Serves 4

1 onion, peeled and quartered

4 boneless skinless chicken breasts

2 garlic cloves, peeled and halved

2 fresh hot red chiles, seeded

handful of fresh cilantro, chopped

sea salt and freshly ground black pepper

1 tbsp all-purpose flour

1 egg

Method:

1 Put the onion, chicken, garlic, chiles, and cilantro in a food processor. Season with sea salt and pepper, and pulse until combined be careful not to turn it into a paste. Pour the mixture out into a bowl, and mix in the flour and egg.

2 Using your hands, roll ¼ of the mixture into a ball, then flatten into a burger. Repeat until all the mixture has been used. Chill for 30 minutes, or until firm.

3 Heat the barbecue or charcoal grill until hot. Grill the burgers over medium heat for 8–10 minutes on each side, until golden and cooked through. Serve with lemon mayonnaise and fresh tomato slices.

Chicken and chili burgers

Marinating • 1 hour

Serves 4

4 large chicken breasts, skin on

4 tbsp olive oil

grated zest and juice of 1 lemon

sea salt and ground black pepper

For the tarragon mayonnaise:

large handful of fresh tarragon, leaves picked and chopped

1 garlic clove, sliced

1 egg yolk

6fl oz (185ml) light olive oil

juice of ½ lemon

Method:

1 Put the chicken breasts, olive oil, and lemon zest and juice in a bowl. Season with sea salt and black pepper, and rub the marinade into the meat. Allow to marinate in the refrigerator for about 1 hour.

2 To make the mayonnaise, using a mortar and pestle, pound the tarragon, garlic, and a good pinch of sea salt into a paste. Transfer to a larger bowl, add the egg yolk, and stir thoroughly with a wooden spoon or wire whisk until smooth. Keep whisking, and add the oil, a drop at a time, making sure that it is absorbed completely. Once the mixture starts to thicken, add the oil in a slow, thin drizzle. When a third of the oil has been used, start adding the lemon juice, a little at a time. Continue adding remaining oil, whisking, until well incorporated. Season with black pepper, and set aside.

3 Preheat the oven to 400°F (200°C). Heat the grill of a barbecue or charcoal grill until hot. Grill the chicken over medium heat for about 10 minutes, until charred on both sides. Transfer to a baking pan, and roast in the oven for 15–20 minutes, or until cooked through. Set aside to cool.

4 Discard the skin from the cooled chicken, and use your fingers to shred the meat lengthwise Put in a bowl, add the tarragon mayonnaise, and mix well. Transfer to a serving dish, and serve with torn romaine lettuce drizzled with a little lemon juice and extra virgin olive oil.

Grilled chicken with tarragon mayonnaise

Serves 4

Ingredients:

1lb 5oz (600g) new potatoes

4 tbsp extra virgin olive oil

sea salt and ground black pepper

2 tbsp finely chopped fresh flat-leaf parsley

16 fresh sardine fillets

For the hazelnut stuffing:

3 tbsp olive oil

1 garlic clove, crushed

1¾oz (50g) hazelnuts, finely chopped

1oz (30g) fresh white bread crumbs

2 tbsp finely chopped fresh flat-leaf parsley

Method:

1 To make the crushed potatoes, put the potatoes in a large saucepan, and cover with cold water. Bring to a boil, and cook for 15–20 minutes until tender; drain. Arrange the potatoes on a flat tray and, with the flat side of a potato masher, crush slightly. Drizzle with the extra virgin olive oil, and season with salt and pepper. Sprinkle with the parsley. Cover and set aside.

2 To prepare the stuffing, heat the oil in a pan over low heat. Add the garlic, and cook for 30 seconds or until the garlic turns white. Add the hazelnuts, bread crumbs, and parsley, and cook for 5 minutes until bread crumbs are golden brown. Season again to taste.

3 Heat the barbecue or charcoal grill until hot. Rinse the sardine fillets, and pat dry with paper towels. Season with salt and pepper. Brush the grill with a little oil, and arrange half of the fillets skin-side down on top. (It is best to cook the sardines in 2 batches because they cook very quickly.) Grill over high heat for about 1 minute on each side. By the time you have placed the last fillet on the grill, the first one should be ready to turn. Transfer to a plate, and keep warm while you grill the remaining fillets.

4 To serve, divide half of the sardine fillets among 4 serving plates. Spoon a little of the hazelnut stuffing on top of each fillet, and cover with the remaining fillets. Put the potatoes into a serving bowl for your guests to help themselves. Serve immediately with a crisp, fresh salad.

Stuffed sardines with crushed potatoes

Serves 4

Ingredients:

1lb 5oz (600g) whole squid (choose small young squid, rather than one large one)

4 tbsp olive oil

2 small fresh red chiles, finely chopped

1 garlic clove, crushed

grated zest and juice of 1 lemon, plus extra lemon wedges, to serve

sea salt and freshly ground black pepper

For the arugula salad:

3½oz (100g) arugula

handful of fresh flat-leaf parsley leaves

2 tbsp olive oil

juice of ½ lemon

Method:

1 Clean the squid by grabbing the head and tentacles together in one hand, and pulling them out of the body. Cut the head from the tentacles and discard, making sure that the tentacles remain attached as one. Cut or pull out the small beak from inside the tentacles. Pull out and discard the strip of transparent cartilage from inside the body, and rinse the body (the thin outer skin should peel away) and tentacles thoroughly. Pat dry with paper towels.

2 Put the calamari tentacles and bodies (tubes and wings attached) in a bowl with the olive oil, chilli, garlic, and lemon zest and juice. Season with sea salt and black pepper.

3 Heat the grill of a barbecue or charcoal grill until hot. Grill the calamari bodies and tentacles over high heat for 1–2 minutes, turning halfway through cooking, until lightly charred on all sides. Transfer to a cutting board. Cut the tentacle clusters in half crosswise, and put in a bowl. Slice the tubes into ⅛in (3mm) rings, cutting through the wings as you go, and place in the bowl with the tentacles.

4 Add the salad ingredients to the bowl and toss gently with the squid. Serve at once with lemon wedges.

Grilled squid and arugula salad

Marinating • 1 hour

Serves 4

1 small fresh hot red chile, seeded and finely chopped

1 tbsp capers, rinsed, gently squeezed dry, and chopped

2 tbsp olive oil, plus extra for brushing the grill

juice of 1 lemon, plus extra lemon wedges, to serve

4 swordfish steaks, 9oz (250g) each

sea salt and freshly ground black pepper

For the fennel, tomato, and herb salad:

1 fennel bulb, thinly sliced

9oz (250g) cherry tomatoes, halved

2 small fresh red chiles, seeded and thinly sliced lengthwise

½ bunch of fresh chives, cut into 1¼in (3cm) pieces

handful of fresh flat-leaf parsley leaves

4 sprigs of fresh dill, chopped

2 tbsp olive oil

juice of ½ lemon

1 garlic clove, crushed

Method:

1 Mix together the chile, capers, olive oil, and lemon juice in a wide shallow bowl. Add the swordfish steaks, and season with sea salt and black pepper. Rub the mixture over the steaks, and allow to marinate in the refrigerator for about 1 hour.

2 Heat a barbecue or charcoal grill until hot, and brush lightly with oil. Cook the fish for 2–3 minutes on each side, turning gently. Brush the cooked sides with the excess marinade. Remove from heat, and divide among 4 warm serving plates.

3 Put the salad ingredients in a serving bowl, toss gently, and serve with the fish for people to help themselves. Serve with lemon wedges for squeezing over the top.

Grilled swordfish with fennel, tomato, and herb salad

Put 6oz (175g) cold cooked rice in a large bowl with ½ a red cabbage, shredded, 1 teaspoon of medium curry powder, ½ teaspoon of cayenne pepper, 3 tablespoons of mixed dried fruit, a handful of radishes, chopped, the juice of ½ a lemon, 4 tablespoons of extra virgin olive oil, and a handful of fresh flat-leaf parsley, finely chopped. Season well with sea salt and freshly ground black pepper, and combine.

Curried rice salad

Choose firm, chunky fruit that will hold together. Fruits such as pineapple, apple, and banana work well, and can be brushed with a mix of fruit juice, rum, and brown sugar so they caramelize on the grill.

They don’t need much cooking, and are best cooked on a clean barbecue, so they don’t pick up meat or fish flavors or bits. They can always be cooked first, and kept warm in the oven.

Fruit kebab