Tom Kerridge's pork kebabs and cauliflower couscous

This is my play on the post-pub, late-night classic, the kebab. It has the wonderful, bold, strong, delicious flavours of Greek food that I enjoy so much.

After shedding an impressive 11 stone over three years, the Michelin star chef Tom Kerridge is in the kitchen with a healthy dish which he guarantees you'll enjoy eating.

His pork kebabs and spicy cauliflower couscous won't even feel like diet food, and can be shared with all your friends and family.

Serves 2

Ingredients

For the kebabs:

500g good-quality minced pork 1 red onion, diced3 garlic cloves, grated3 tbsp fennel seeds, toasted in a dry frying pan until fragrant then lightly crushed with a pestle and mortarFinely grated zest of 1 orange2 tsp saltVegetable oil, for cooking

For the cauliflower couscous:

1 cauliflower (about 600g), broken into florets 1 tsp ground cumin1 tsp cracked black pepper½ tsp chilli powder2 tbsp extra virgin olive oilA bunch of coriander (about 25g), finely chopped, tender stems and all.Sea salt and freshly ground black pepper

For the seasoned yoghurt:

3 tbsp Greek yoghurt 1 tbsp tahiniJuice of ½ lemon1 tbsp extra virgin olive oil

Method

• Put the pork, red onion, garlic, fennel seeds, orange zest and salt into a bowl. Mix with your hands until well combined and slightly firmed up.

• Shape into 10 small sausages-shaped kebabs – or fewer, larger one if you like. Place on a plate, cover with cling film, and refrigerate for at least an hour or overnight, to allow them to firm up and to let the flavours develop.

• Preheat the oven to 200c/Fan 180c/Gas 6. Put the cauliflower into a food processor and blitz until It resembles couscous. Mix in the cumin, cracked black pepper and chilli powder. Spread out on a baking tray and trickle over the olive oil. Cook in the oven for 15-20 minutes until dried out, giving it a stir halfway through. Leave the cauliflower couscous to cool on a baking tray.

• Tip the cooled couscous into a bowl, season with salt and pepper and stir in the coriander.

• In a separate bowl, mix together the yoghurt, tahini, lemon juice and olive oil. Season with salt and pepper to taste.

• Heat a large non-stick frying pan over a medium-high heat, add a splash of oil, and fry the pork kebabs for 3-4 minutes on each side. Serve with the spicy cauliflower couscous and seasoned yoghurt.

Recipe taken from ‘The Dopamine Diet’ by Tom Kerridge