South African-Style Lamb & Apricot Sosaties With Curry Butter Corn

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Take a small knob of butter out of the fridge and set aside to soften

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Cut your potatoes (skins on) into wedges

Add your sweetcorn cobettes to a large piece of tin foil (or two!) with a splash of cold water

Scrunch the tin foil around the corn until tightly sealed

Add the foil parcel[s] and wedges to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Peel and cut your brown onion[s] into large, rough chunks

Combine your lamb mince, diced apricots, ground cumin and half your curry powder (you'll use the rest later!) in a bowl with a pinch of salt and pepper and mix everything together

Divide the lamb mixture into 4 balls per person

Thread each skewer with the chopped onion and the lamb meatballs, alternating as you go – these are your South African-style lamb & apricot sosaties

Add the South African-style lamb & apricot sosaties to a baking tray (or two!) (use tin foil to avoid mess!)

Put the tray[s] in the oven for 12-15 min or until cooked through and browned (no pink meat!)

Meanwhile, combine the remaining curry powder with the softened butter in a bowl and mix it all together, then set aside – this is your curry butter

Wash your salad then pat dry with kitchen paper

Combine your cider vinegar with a drizzle of olive oil and a pinch of salt and pepper

Toss through your salad – this is your dressed salad