 Spain – quite clearly – nearly always has a dash of Morocco.
6 tablespoons of olive oil
1/2 teaspoon thyme
3/4 teaspoon ground cumin
1/2 teaspoon Spanish smoked paprika
1 teaspoon crushed red pepper
1 bay leaf, crumbled
4 cloves garlic finely chopped
1 tablespoon minced parsley
Freshly ground pepper
1 kg lean pork, cut into 3/4 to 1 inch cubes
1. Mix all of the ingredients in a large bowl except the pork.
2. Add the meat cubes and stir to coat well.
3. Cover and refrigerate for several hours, stirring occasionally.
4. Thread the meat onto small skewers.
5. Grill (ideally over coals), until well browned but still juicy, basting with the marinade.
Deep-fried aubergine with honey
Aubergines cut width-ways into 1cm slices – You will need one large fruit per two people.
3 to 4 units’ plain flour
1 unit cumin powder
1 unit baking powder
Salt and pepper
Olive or sunflower oil for frying
A good clear honey for pouring
1. To make the batter, mix the flour, cumin and baking powder.
2. Add the salt and pepper then just enough water to make a very stiff batter.
3. Coat the slices of aubergine well and drop them straight into very hot oil.
4. Cook for a few minutes until golden brown and crisp, then remove with a slotted spoon and drain on some kitchen roll.
5. Serve on a plate straight away with a generous coating of the honey.