Wednesday: Korma pork and veg skewers
500g pack 12% fat pork mince
75g korma curry paste
15g fresh flat-leaf parsley, chopped
1 courgette, thickly sliced
2 red onions, cut into wedges
2 tbsp vegetable oil
3 baking potatoes (700g), sliced into thick matchsticks
150g low-fat natural yogurt
¼ cucumber, half grated, half peeled into ribbons
1 small garlic clove, finely grated or chopped
4 wholemeal pittas, toasted and split
1. Preheat the oven to gas 6, 200°C, fan 180°C. Mix the mince with the korma paste and half the parsley and roll into 16 meatballs – wet your hands a little so it doesn’t stick. Thread onto skewers with the courgette and onion wedges, brush with a little oil and transfer to a shallow baking tray. Roast for 30-35 mins until golden and cooked through.
2. Meanwhile, toss the potatoes with the remaining oil; season. Spread out in a single layer over 2 lined baking trays and roast for 25-30 mins, stirring after 20 mins, until golden and tender.
3. Mix the yogurt with the grated cucumber, garlic and half the remaining parsley; season to taste. Load the pittas with the meatballs, veg and cucumber ribbons. Drizzle over the yogurt and scatter over the remaining parsley, then serve with the potato chips.