Meat

Scallops are always a wonderful treat, especially if you are fortunate enough to have a good local supply or are able to lay your hands on really fresh ones. The secret of cooking scallops is not to overcook them or they will lose their succulent juiciness and become tough and stringy.

In most North African countries, a paste is made out of freshly ground spices and then used to marinate meat or fish. In this recipe, miniature party-sized kebabs are made from lean lamb fillet flavoured with an authentic spice paste.

Bacon, ham and even vegetables can be rolled around delicious fillings to make unusual finger foods for parties. Here, lean rashers of back bacon are rolled around a delicious spinach filling.

These tempting party snacks can be prepared in advance, then chilled in the refrigerator for several hours until you are ready to serve them. They look very pretty when arranged on a large serving platter, garnished with sprigs of watercress and tiny cherry tomatoes.

For many people, nothing beats a traditional burger of ground lean beef cooked over charcoal in the time-honoured way.