Barbecued Pork Fillet

Cut the pork fillet into slices across the fillet about 3cms thick. Use some scissors to cut the bacon into squares to approximately cover the pork slices. Feed a slice of pork onto a skewer followed by a piece of bacon and one or two sage leaves and so on until the skewer is full  Picture  . Paint the skewered pork with olive oil and season with salt and pepper.

Make the mustard sauce  Recipe   and put to one side. Peel and chop the onion, put into a thick bottomed saucepan along with a tablespoonful of olive oil, and soften over a medium heat. When the onion is soft, stir in the peas and rice and take off the heat. Top and tail the courgettes, cut into quarters lengthwise and then into thin slices. Quickly brown the courgette segments in a little olive oil, then take out with a slotted spoon and put to one side.

Barbecue the the skewers of pork fairly slowly probably for about 15 minutes using a pointed knife to test when the juices from the pork run clear. Meanwhile prepare the pilaf by adding the stock to the rice mixture and simmer for about ten minutes, grind the saffron in a pestle and mortar and add to the rice along with the courgette pieces. Stir well and cook for another minute or so or until the rice is done. Carefully reheat the mustard sauce.

When the pork is ready, put some pilaf on to the serving plates followed by a skewer of pork, spoon over some mustard sauce and serve immediately  Zoom  .