MAJESTIC Summer meals

Queen Camilla's son Tom Parker Bowles shares his favourite dinners

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Griddled lamb with cucumber raita

Succulent meat pairs with a cooling yogurt sauce in this tasty dish.

SERVES 2 PREP 20 MINS COOK 10 MINS

* 150g natural yogurt

* 1tsp ground coriander

* Pinch ground cumin

* Juice 1½ lemon

* 450g shoulder or leg of lamb, off the bone, fat removed, cut into 3cm chunks

For the cucumber and tomato raita:

* 250g Greek yogurt

* ½ cucumber, deseeded and finely diced

* 4 tomatoes or 16 cherry tomatoes, finely chopped

* 2tbsp coriander or mint, finely chopped

* 1tsp ground cumin

You will need:

* Metal or wooden skewers (soak wooden skewers in water for at least 1 hr)

1 Mix the natural yogurt, coriander, cumin and lemon juice together, and season with pepper. Add the lamb and mix well, then cover and chill for at least an hour.

2 To make the raita, mix the Greek yogurt, cucumber, tomatoes, herbs and cumin together. Season to taste then chill, covered, until ready to serve.

3 If barbecuing, get your coals hot. When ready to cook the lamb, take it out of the marinade and season, but don't wipe off the marinade. Thread the meat onto skewers.

4 Grill over a high heat for 8-10 mins on the barbecue or griddle pan, turning and basting with the marinade every so often. Serve hot with the raita.