Spiced Pork Kebabs with Apricots

First, cover the dried apricots with cold water in a pan and bring them up to the boil, then simmer them gently for 15 minutes or until soft.

After that, drain the apricots, reserving 3 tablespoons of the soaking water, and then whiz them with the water in a food processor until smooth.

Next, heat the oil in a large saucepan, add the onion and garlic and cook gently to soften for 10 minutes. Then add the ground ginger, turmeric and curry powder and cook for a further 2 minutes, followed by the pureed apricots, lemon juice, bay leaf and sugar. Pour in the stock and stir to amalgamate everything. Finally, add a seasoning of salt and pepper, then leave to cool. When cold, put the marinade and cubes of pork in a bowl, stir to get them well coated, then cover and leave to marinate in a cool place for 3-4 hours. If you are using wooden skewers, you need to soak them for 30 minutes in hot water before cooking (to prevent them from burning).

Then when you're ready to cook the pork, pre-heat the grill for 10 minutes to its highest setting and set the grill tray 4 inches (10 cm) from the element. Next, thread the cubes of pork on to skewers. Grill the pork - not too near the heat - for 20-25 minutes, turning them halfway, until cooked and golden brown. Meanwhile, reheat the leftover apricot marinade in a pan, simmer gently for a couple of minutes, then serve the pork kebabs with spiced basmati rice and the marinade.