These spicy little numbers are great for a BBQ- accompanied with refreshing Tzatziki dip and warm pitta bread. Or when the skies are grey, enjoy as a main meal for two served with pilaff rice and fresh chutney.

Method:

1. Using a food processor work together the lamb, onions, garlic, mint, cumin and coriander until the mixture forms a paste. Season with a little salt.
2. Have ready 4 small skewers (soaked in water if wooden). Form the minced meat into 8 small sausages and thread onto skewers and alternate with the mushrooms.
3. Grill for 12 minutes – turning as required until golden brown, brush the lamb and Chesswood mushrooms with a little oil halfway through cooking.
4. Enjoy with a squeeze of fresh lime and Tzatziki dip.

Tip: Make your own Tzatziki dip by mixing chopped spring onion, diced cucumber and mint with natural yoghurt.

Ready in: 20 minutes

Serves 4

Ingredients:

• 500g lean minced lamb
• 6 spring onions
• trimmed and chopped
• 2 garlic cloves
• coarsely chopped
• 2 tsp fresh mint
• 2 tsp ground cumin
• 1 tsp ground coriander
• 295g can of Chesswood button mushrooms
• A little vegetable oil for brushin
• 1 lime in quarters for garnish