These meatballs, or koftas, on a stick or skewer are very tasty. I like the pork mince as it is very moist. I also use it in a ragout for a bolognese sauce. These could be made the night before and kept in the fridge. Glenisk is a nice thick yoghurt. And you might like to try Dromad garlic. It is excellent.

This lamb burger with the relish and blue cheese is an interesting combination of flavours. Ballymaloe has a tasty red onion relish. And recently it launched a very good mayonnaise. There are so many good blue cheeses made in Ireland these days. Crozier Blue is made in Fethard, Co Tipperary, with sheep''s milk. Bellingham Blue is made in Castlebellingham, Co Louth, and there is Young Buck from Co Down. All are well worth trying.

Happy cooking,

Neven

Fragrant pork koftas with spiced yoghurt

Serves six

75g (3oz) bulgar wheat

2 tbsp olive oil

1 mild red chilli, seeded and finely chopped

1 onion, finely chopped

½ tsp ground coriander

½ tsp ground cumin

500g (1lb 2 oz) pork mince

1 egg

40g (1 1/2oz) pine nuts, finely chopped

2 tsp chopped fresh mint

1 tbsp chopped fresh flat-leaf parsley

½ tsp salt

For the spiced yoghurt:

250g (9oz) thick Greek yoghurt

2 mild red chillies, seeded and finely chopped

2 tbsp chopped fresh mixed herbs (such as mint, chives, coriander, flat-leaf parsley)

1 garlic clove, crushed

½ tsp ground cumin

sea salt and freshly ground black pepper

lightly dressed mixed green salad and flatbreads, to serve (optional)

fresh coriander sprigs and lemon wedges, to garnish

  • 1 To make the spiced yoghurt, place the yoghurt in a bowl and stir in the chillies, herbs, garlic and cumin. Season to taste and cover with cling film. Chill for at least one hour or up to 24 hours to allow the flavours to develop.
  • 2 To make the pork koftas, soak the bulgar wheat in a bowl of cold water for 30 minutes. In a separate dish soak 12×15cm (6in) bamboo skewers in plenty of water to prevent them from burning.
  • 3 Heat a frying pan with half of the olive oil and gently fry the chilli, onion, ground coriander and cumin for 15 minutes until well softened but not coloured. Remove from the heat and leave to cool, then tip into a food processor.
  • 4 Add the pork mince and the onion mixture in the food processor with the egg and half a teaspoon of salt and blend to a smooth paste. Transfer to a large bowl. Drain the bulgar wheat in a sieve, then squeeze dry and, using your hands, work into the pork mixture with the pine nuts, mint and parsley. Season to taste. Using wet hands, shape small handfuls of the mixture into log-shaped koftas. Repeat with the remaining mixture until you have 12 koftas in total.
  • 5 If using a charcoal barbecue, light it 30 minutes before you want to start cooking. If using a gas barbecue, light it 10 minutes beforehand. Brush the grill rack of the barbecue with the remaining oil and cook the koftas for eight to 10 minutes until cooked through and browned. Drain on kitchen paper and then divide between warmed plates with some salad and flatbreads, if liked. Garnish with the coriander sprigs and lemon wedges. Serve with a bowl of the spiced yoghurt for guests to help themselves.
  • Barbecued lamb burger

    Serves four

    75g fresh white breadcrumbs

    2 tbsp buttermilk

    500g (1 1/4lb) lamb mince

    1 tbsp sweet chilli sauce

    1 tsp chopped fresh rosemary

    4 ciabatta bread rolls, split in half

    2 tbsp mayonnaise

    1 tsp Dijon mustard

    4 heaped tbsp red onion relish (or similar)

    2 handfuls wild rocket

    4 large slices Cashel blue cheese

    sea salt and freshly ground black pepper

    roasted sweet potato wedges, to serve

  • 1 Place the breadcrumbs in a large bowl, sprinkle over the buttermilk and leave to stand for five minutes until the liquid has absorbed.
  • 2 Add the minced lamb to the breadcrumb mixture with the sweet chilli sauce, rosemary and seasoning. Mix well to combine and then divide into four pieces, then shape into patties. Put on a flat plate and chill until needed.
  • 3 Heat the coals off the barbecue to medium-hot. Cook the lamb burgers for four to five minutes on each side until cooked through and lightly golden. Add the split ciabatta rolls for the last minute or so to toast.
  • 4 Mix the mayonnaise with the mustard, then season to taste. Place the bottom of the toasted ciabatta rolls on warmed plates and add a good smear of the mustard mayonnaise to each one, then add a spoonful of the onion relish and a small pile of rocket. Top each one with a lamb burger and add the blue cheese and ciabatta roll top. Serve the sweet potato wedges alongside.