Weekend FEASTS

Easy dishes for relaxed entertaining this bank holiday

- JESS MEYER

Spicy pork and chorizo skewers

Cooked on the barbecue or under a hot grill, these hearty bites are delicious with a little char on them. 

SERVES 6 PREP 10 MINS, PLUS MARINATING COOK 20 MINS

1 Mix all the marinade ingredients in a large bowl. Add the pork and toss to coat, then chill, covered, for least 1 hr or overnight.

2 Heat the grill to high or light the barbecue. Thread the pork, chorizo, onions and peppers onto skewers. Cook under the grill or on the barbecue, over direct heat, for 15-20 mins, turning several times, until cooked through and slightly charred.

3 Meanwhile, whizz the roasted pepper in a food processor to a fine puree. Mix in a bowl with the houmous, top with pine nuts, a glug of olive oil. Serve with the skewers, with warm flatbreads on the side.

Per serving: 727 cals, 43g fat, 8g sat fat, 29g carbs

Baked prawns with tomato and feta 

Impressive, easy and made for sharing. Pop this in the middle of the table and let everyone tuck in.//