A tasty and easy way to impress your guests.


  • Marinade

  • 4 x 200g free range pork scotch fillet steaks

  • 2 tbsp extra virgin olive oil

  • 2 cloves garlic, crushed

  • 3 tbsp mild paprika powder

  • 2 tbsp dry marjoram flakes

  • Salt and pepper

  • Brochette

  • 24 pitted prunes

  • Hot water, to soak

  • 250g speck, sliced

  • 2 large handfuls salad leaves, to serve


  • 1.

    Place pitted prunes in a bowl and cover with boiling water. Leave them to soak and plump for at least 15 minutes.

  • 2.

    Cut each 200g pork steak into 8 large chunks.

  • 3.

    For the marinade, mix together olive oil, crushed garlic, paprika powder, marjoram and season well. Add the chunks of pork and mix to coat well.

  • 4.

    Thread the ingredients onto the skewers. You should have 4 chunks of meat, about 1-2 slices of speck and 3 prunes per skewer. Start by threading the end of a slice of speck, then pork, then wrap the speck back over, then prune, then wrap the speck back over, and so on until the skewer is complete.

  • 5.

    If you need to use a second slice of speck, simply double them over and cut off any excess at the end.

  • 6.

    Heat a bbq or non-stick flat grilled pan to medium-high. Cook the borchettes, turning every so often, for about 8-10 minutes or until cooked through and well caramelised.

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