In the UK corner, it’s Lemony Pork Kebabs with a Feta & Red Pepper Sauce by Genevieve Taylor 

Drink with: Andrew Peace Shiraz 

For the lemony pork kebabs: 

2 lemons, zest and juice
4 tbsp olive oil
2 garlic cloves, crushed
Sprigs of thyme, chopped
1.2kg pork leg, diced into 3–4cm cubes
2 red peppers, diced into 4cm pieces
Flaked sea salt and freshly ground black pepper 

For the feta and red pepper sauce: 

2 red peppers
200g feta
½–1 tsp chilli flakes
3 tbsp olive oil 

Methodology 

For the lemony pork kebabs: 

Mix the lemon zest and juice together with the olive oil, garlic and thyme and season with salt and pepper. 

Add the diced pork, stir and coat well before covering and refrigerating for 12-24 hours. 

Fire up the barbecue for indirect grilling – charcoal on one side and no charcoal on the other. 

Thread the pork onto metal skewers, alternating it with pieces of pepper. 

Rest on the grill bars, slightly away from the fire so they cook over a medium heat. 

After grilling on all sides for 15-20 minutes, use a meat probe to check the temperature. For medium, opt for over 63 degrees or for well done over 71 degrees. 

Serve with the feta and red pepper sauce alongside (see recipe below), delicious greens and flatbreads and enjoy with a glass of full-bodied Andrew Peace Shiraz. 

For the feta and red pepper sauce: 

Rest the whole peppers for the sauce directly over the fire and char the skins all over until blackened, turning regularly. 

Transfer to a bowl and cover with a place, then leave for a few minutes to help the steam loosen the skins. 

Peel the skin and discard it, along with the seeds and stem. 

Drop into a food processor with the feta, chilli flakes, olive oil, salt and pepper and whizz until a purée consistency.