Mezze

Serves 8 Prep time 30 mins, cook 15 mins Haydari is a thick yoghurt dip with crushed walnuts and dill. You'll need to begin this recipe a day ahead.

For lemon, honey and fennel pork skewers, combine pork, honey, lemon juice and fennel seeds in a non-reactive dish. Season liberally with freshly ground black pepper and toss to combine. Cover with plastic wrap and refrigerate overnight.

Meanwhile, for haydari, place yoghurt in a fine sieve over a bowl. Cover with plastic wrap and refrigerate overnight to drain. Discard drained liquid and transfer yoghurt to a bowl. Add remaining ingredients, season to taste and refrigerate until required.

Drain pork and thread 3 pieces onto a skewer, separating each with a folded piece of vine leaf. Refrigerate until required. Makes about 12 skewers.

For kfte, combine ingredients in a bowl. Fry a small amount of mixture in a small non-stick pan to check for seasoning, then season mix to taste and roll mixture into golf-sized balls. Makes about 26.

Preheat a barbecue or char-grill pan over medium-high heat. Cook skewered pork and kfte, turning occasionally until cooked through (15 minutes).

For cucumber salad, combine ingredients in a bowl and toss until honey dissolves. Serve with kfte, pork skewers and haydari.