Steak and parma ham skewers with sage

Serves 6 Steak & Parma Ham Skewers

4 McCartney’s Thickly Cut Chump Steaks, cut into 4cm (11⁄2 in) cubes

Salt and pepper

Small handful freshly chopped sage and parsley leaves

2 tbsp olive oil

1 ciabatta bread, cut into bite-sized chunks

10-12 fresh bay leaves

1 lime, cut into 8 wedges

10-12 whole baby button mushrooms or cherry tomatoes

6 slices Parma ham (or streaky bacon) rolled and cut in half lengthways


In a large bowl, mix together the beef, seasoning, sage, parsley and olive oil & toss gently.

Thread the remaining ingredients, with the beef on to six metal or wooden skewers (previously soaked in cold water for 20 mins).

Place in a large roasting tin and roast in an oven preheated to 220°C (425°F, gas mark 7) for 10-15 mins, turning occasionally.

Serve the skewers with some garlic bread & a variety of salads from the deli counter