Thai-style grilled pork skewers with mango, cucumber and mint salad

Grilling often begins at the first glimpse of sun; if the weather turns, a griddle pan indoors will do. Pork can be an underrated barbecue meat, and when time is short mince makes juicy, affordable skewers. Here the pork is flavoured with Thai seasonings that recall the heady street food of Bangkok and served with a feisty mango salad and rice.

To make the skewers, grind coriander, fennel and peppercorns, then finely chop lemongrass and pound it with muscovado sugar, coriander stalks and garlic into a paste. Stir in fish sauce and sesame oil, mix into pork mince, cover and chill for at least half an hour.

Shape the meat into oblong patties, thread onto metal skewers and grill for a couple of minutes on each side. The roast-rice dipping sauce is made by toasting basmati rice (and an arbol chilli, if using), then grinding with sugar before stirring in grated garlic and ginger, cider vinegar and fish sauce.

Thailand, Bangkok

pork skewers, thai seasonings, mango salad, cucumber mint, lemongrass, fish sauce, muscovado sugar, basmati rice, dipping sauce, sesame oil