Much of the cooking on the allotment happens over charcoal, and each plot holder owns at least one brazier. For that reason, a lot of the meat ends up as kebabs, accompanied by fresh salads, grilled peppers or chillies, herbs all picked from their patches, as well as yoghurt and flatbread.
The combination of a delicious marinade and cooking over charcoal gives the meat a wonderful flavour quite unsurpassed by gas or electric.
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