ingredients

• 1 x 1.2kg/2½lb meat
• a handful of fresh rosemary, leaves picked
• 4 garlic cloves, peeled
• olive oil
• juice of 1 lemon
• 1 teaspoon honey
• 4 thick slices of paneer
• salt and freshly ground black pepper
Put your meat pieces into a bowl. Using rosemary leaves to a pulp, then add the garlic cloves and bash or whiz again. Stir in 8 tablespoons of olive oil, the lemon juice and the honey, and pour this over the meat. Put the meat to one side and let it come to room temperature while you light your barbecue.

Now I’m going to talk about flavour. Get a couple of sprigs of fresh thyme and tie them together like a little brush. Each time you turn the meat, dab it with a little of the marinade to give you a lovely encrusted layer of flavour.
Keeping the marinade to one side, remove the pieces of meat and season with salt and pepper. Sandwich the pancetta between the 2 pieces of belly using 3 skewers. Put the legs and shoulder on the barbecue. When they’ve been cooking for 10 minutes, put the belly on. After another 10 minutes put the saddle and ribs on. Make sure you turn the meat over every so often. Look after it by controlling the temperature and basting it continuously with the marinade. Cut three-quarters of the way through each kidney and open them out like a book. Cut the liver into 4 pieces and push one piece on to each remaining skewer, followed by a kidney and more liver.

serve hot