Instructions: Remove the large rosemary leaves from the branches and keep.

Leave any short ones then soak the "skewers" in cold water for 23 hours.

Mix the breadcrumbs pork mustard and 1 tbsp finely chopped rosemary leaves with plenty of salt and pepper then chill for 1 hour.

With moistened hands mould some of the pork mixture around each rosemary skewer and chill for at least 2 hours but preferably overnight.

Brush with olive oil and barbecue for about 15 minutes turning carefully until cooked

Use metal skewers if you cannot find rosemary branches.

Serves 6

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