Serves 4

INGREDIENTS

50 g/2 oz sultanas
4 tablespoons Marsala
4 long thin pork steaks (cut from the tenderloin), about 75 g/3 oz each
4 thick slices Parma ham
I tablespoon chopped sage
16 cubes white bread, about 2.5 cm/1 inch square
4 tablespoons olive oil
8 thin slices bacon, rinded and halved crossways
salt and pepper

[ad]

Pork, Ham and Sage Rolls

Mix the sultanas with the Marsala. Cover and leave to stand for 1 hour.

Cut each pork steak into 4 long strips, then cut the slices of ham into strips roughly the same size.

Lay a strip of ham on top of each strip of pork. Sprinkle each strip with some chopped sage, a few of the sultanas, and salt and pepper to

taste. Roll each strip up neatly, so that you have 16 sausage shapes.

Brush each cube of bread with a little olive oil, then roll each one in half bacon slice.

Thread 4 pork and ham rolls and 4 bread and bacon rolls alternately on to each of 4 kebab skewers. Brush the kebabs with olive oil.

Cook on the greased grill of a preheated barbecue or under a preheated grill for 3-4 minutes on each side. Serve hot with a green salad.