BACKYARD FEAST!

We've got you sorted for fun times outdoors with friends

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PAPRIKA PORK SKEWERS WITH HERBY YOGHURT POTATO SALAD

SERVES 4 PREP 30 MINS COOK 5 MINS

750g pork fillets

1/4 cup finely chopped fresh parsley

4 cloves garlic, crushed

1 tbsp honey 1 tbsp olive oil

2 tsp hot paprika

12 metal skewers

HERBY YOGHURT POTATO SALAD

16 baby potatoes (about 750g)

1/3 cup coarsely chopped fresh parsley leaves

1/3 cup chopped fresh mint leaves

1/4 cup extra virgin olive oil

2 tbsp lime juice, plus wedges to serve

1 clove garlic, crushed

1/2 tsp ground allspice

1/2 cup Greek-style yoghurt

100g watercress sprigs

1 Cut pork into 1cm-thick slices. Combine parsley, garlic, honey, oil and paprika in a large bowl. Add pork. Toss to coat. Cover and refrigerate for 3 hours or overnight.

2 POTATO SALAD Boil, steam or microwave potatoes until tender. Drain. Cover to keep warm. Process herbs, oil, juice, garlic and allspice in a food processor until well combined. Stir herb mixture through yoghurt. Season with salt and pepper. Halve potatoes. Transfer to a serving plate. Drizzle over half the yoghurt mixture, reserving remaining to serve. Top with watercress.

3 Thread pork onto 12 metal skewers. Cook pork on an oiled, barbecue grill plate over medium-high heat, turning, for 2 mins each side or until pork is browned and cooked through.

4 Serve pork skewers with salad, remaining yoghurt mixture and lime wedges.

SPINACH & BACON COB DIP

SERVES 8 PREP 15 MINS

COOK 25 MINS

• 1 cob loaf

• 4 rashers streaky bacon, chopped

• 280g baby spinach leaves

• 4 green onions, sliced, plus extra to serve

• 3 cloves garlic, crushed