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Bonfire Spiced Pork & Prune Patties by Phil Vickery<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

from PORK (Preparing, curing & cooking all that鈥檚 possible from a pig)

by Phil Vickery & Simon Boddy (Kyle Books)<?xml:namespace prefix = u9 />

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Serves 4

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Prep time: 20 mins

Cooking time: 10 mins (approx.)

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Ingredients

6 ready-to-eat pitted prunes

450g lean minced pork

2 tbsp chopped fresh sage

1沤4 tsp ground nutmeg

2 pinches of chilli powder

1 tbsp mayonnaise

1 egg, lightly beaten

2 tbsp vegetable oil

salt & freshly ground black pepper

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For the sauce

225ml tomato ketchup

125ml cold water

2 tbsp Worcestershire sauce

55g soft light brown sugar

25g runny honey

3 tbsp malt vinegar

2 tsp English mustard powder

1 tsp Cajun seasoning

1 tsp ground cumin

2 pinches of chopped fresh chilli

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Method

Put all the sauce ingredients into a saucepan & bring to the boil.

Reduce the heat & simmer gently for 2 mins, or until slightly thickened.

Season with salt & pepper. 听Keep hot or leave to cool ready for serving.

Chop the prunes into small pieces & put in a bowl.

Add the minced pork, sage, nutmeg, chilli powder & mayonnaise & season really well with salt & pepper.

Mix in a little of the beaten egg to bind everything together.

Mould the mixture into 7 small flat patties.

Alternatively, you can mould the mixture onto small bamboo kebab skewers, pre-soaked in cold water for 30 mins.

They can be cooked in the same way as the patties.

Heat the oil in a large non-stick frying pan & cook the patties (or kebabs) on each side for about 4-5 mins.

Serve straight away with the hot or cooled sauce.

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Nigel's Top Tip

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As an alternative to patties, you can mould the mixture onto small bamboo kebab skewers, pre-soaked in cold water for 30 mins, which can then be cooked in the same way as the patties.

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