Piri piri pork skewers

For the piri piri sauce, drain the peppers, reserving the oil, and put in a blender with 2 tbsp reserved oil and the rest of the sauce ingredients. Season, then whizz until smooth. Tip all but 3 tbsp into a large bowl, add the pork and toss to coat. Cover, then marinate in the fridge for 1 hour (up to 12). Set aside the reserved sauce until ready to serve. If using wooden skewers, soak for 30 minutes before cooking.

When ready to cook, prepare a barbecue to cook over direct heat or preheat the grill to high. Thread the pork onto skewers. Brush with a little of the reserved oil and cook alongside the corn for 8-10 minutes, turning regularly, until the pork is charred and completely cooked through with no pink meat and the corn is tender.

Meanwhile, heat the rice according to pack instructions. Swirl the reserved piri piri sauce through the yogurt. Serve the pork with the rice, sweetcorn and sauce, sprinkling with a bit of chopped coriander too, if liked.