DAILY DINNERS

Put the pork mince in a bowl and use your hands to mix in the allspice, cinnamon, thyme, spring onions, garlic, lime zest and molasses or honey. Drizzle the olive oil over a large plate.

Divide the mince mixture into eight portions and roll into even-sized balls. Working with one ball at a time and using wet hands, press the ball onto a skewer, forming it into a sausage shape around the skewer as you go. Transfer the finished skewers to the oiled plate and keep chilled until needed. You can leave out the skewers, cook them indoors on a grill and just put the skewers on to serve. Will keep covered in the fridge for up to a day.

Light the barbecue. When the coals are ashen, place the skewers on the grill and cook, undisturbed, for 2 mins. Carefully turn using tongs and cook for another 5 mins before turning again. Repeat this process once more until the skewers are cooked through and browned. If you don't have a barbecue, you can use the grill or a frying pan, but it might take a bit longer to cook.

Remove to a serving platter, squeeze over the lime wedges and season. Serve with a rice salad, if you like (ours was a mixture of cooked rice, sweetcorn, red onion and herbs).