Jamie's Wicked Souvlaki Kebabs

By Chris,

Main Ingredients:

• 400g Diced Pork
• Green and red peppers
• Warm flatbreads
• Greek Yoghurt
• Dill, Mint, Oregano and Lemon Juice

As Jamie says in the preamble to this recipe, kebabs are often regarded as a guilty pleasure, but there's nothing guilty about these kebabs. In fact, they're probably the healthiest kebabs I've ever eaten. First up, the meat was marinated in the juice of half a lemon, 50ml of olive oil, half a tablespoon of dried oregano and half a tablespoon of dried mint. This combo was pepped up with some red wine vinegar, a finely chopped garlic clove, a pinch of salt and some cracked black pepper, and then left for half an hour.

Next up, I made some tzatziki by grating and wringing out a quarter of a cucumber, which was then mixed with 50ml of Greek yoghurt, chopped mint, more red wine vinegar, salt and pepper. The next step would probably be much easier (and quicker) on a gas cooker, as I had to blacken two peppers under the grill. This took about ten minutes under an electric grill, so in the meantime I prepared the dill and mint garnish, which would go on these peppers later.

Once the peppers were done, I took them out from under the grill and put them into a covered bowl to sweat for a while. The pork was then skewered and fried in a dry pan for ten minutes and the flatbreads were warmed in the bottom of the oven. After the meat had nicely soaked up all the marinade, we were ready to roll. The flatbreads were filled with a dollop of the tzatziki, a generous skewer's worth of meat, the peeled and sliced peppers and the garnish.

The result was a lovely, zingy, herby wrap that was both filling and taste-bud tingling. With my predilection for spice I would be tempted to chuck a red chilli into the marinate next time, and if I was feeling a bit more plush, I'd upgrade the pork to diced lamb. Otherwise, this was fairly simple and very satisfying. The catch? At £4.13 a head, this is one of the priciest dishes we've made so far...

Best for... A super indulgent lunch on a stonking hot summer day

Taken from... Jamie Oliver - Jamie Does... Greece

Helen says... Surprisingly filling and beautifully rich and herby. Plus I'm sir you could cheat and use jarred peppers if you were in a hurry!

Delia's Cheese and Herb Fritters with Sweet Pepper Marmalade

By Helen

Mmm cheese doughnuts...

Main Ingredients

• Feta, Gruyere and Cheddar cheeses
• Basil, thyme and parsley
• Red peppers
• Onions
• Cider and cider vinegar

"If you want to serve a meal without meat or fish, this is just the thing," Delia claimed, so it seemed rude not to try it.

A batter of egg, flour and cayenne was combined with a frankly staggering amount of grated cheese (who knew you could grate feta?) and lots of chopped herbs, then formed into patties. I wasn't sure what to expect here as the nearest things I could compare them to were fishcakes - except without any fish or mashed potato. Thankfully the cayenne and herbiness stopped them from becoming overwhelmingly rich, even when deep-fried.

The pepper marmalade was pretty tasty too - red onion and red peppers, garlic, brown sugar, cider and cider vinegar were simmered quietly until the liquid evaporated and the vegetables were soft and sweet. This time we didn't have any leftovers but I would happily have combined a fritter and some of this marmalade in a bun as a veggie burger substitute.

That didn't seem quite enough on its own so we had a green salad with onions roasted in balsamic vinegar too (possibly unnecessarily). For habitual meat eaters like myself who are used to treating vegetables as extras, it's difficult to decide just what is the central feature of a veggie meal and how many sides you actually need!

Overall, creamy, tangy and probably incredibly bad for you but not half bad. At £2.94 a head it was expensive for a veggie meal but reasonable in the grand scheme of things. Plus with the addition of some boiled potatoes it would have gone a lot further - or a half batch would have made a very impressive starter.

Best for... A more creative take on the veggie burger
Taken from... Delia Smith - How to Cook: Book Two
Chris says... Eating deep-fried cheese never felt so healthy!