Lamb and feta skewers with greek rice salad.

I love cooking. Love. But it hasn't always been like this. It used to be a massive ball ache but now it's a form of escapism... Hi husband here's the child I'm off to cook dinner bye. It's therapeutic too, there ain't nothing cooking cant fix... stress, hunger (LOLZ), sadness. It fixes everything.

Here's an admission for you: subscribing to Good Food magazine was the best thing I ever did (totally beats getting married and having a baby, for sure). Since I've had that baby delivered (the magazine, not Lil) I've been spending more time in the kitchen than in the real world - it's like porn for foodies. Humble foodies, anyway.

Here's a recipe for you. It was a great success (if you ignore the fact the skewers just didn't work for me) and it tasted amazing. A perfect summer (or not) recipe from Good Food magazine (and no, this post isn't sponsored)...

What you will need:

300g brown basmati rice (I cheated and bought the microwaveable stuff)
500g lamb mince
1 tbsp harissa
50g feta, crumbled
1 large red onion, half grated (for skewers) half sliced (for rice)
large handful of parsley, chopped
large handful of mint, chopped
85g pitted olives (I left these out as olives make me heave)
300g cherry tomatoes (same for these)
1 cucumber, diced (I found half was enough)
1 tbsp olive oil
juice 1 lemon

1. Soak 12 wooden skewers in water for 30 mins (I found that the above quantities made enough for 6 fat lamb skewers). Cook the rice following packet instructions, then rinse under cold water and drain.
2. Heat the grill (I used griddle pan). Mix mince with the harissa, feta, grated onion and seasoning. Form into 12 (or 6) sausages and thread onto skewers (this didn't work for me so I ditched the skewers). Lay on a non stick baking tray and grill for 6-8 mins, turning until cooked through and slightly browned.
3. Mix the rice with the remaining ingredients and some seasoning. Serve with hot skewers.

And there you have it. One of the yummiest dinners I have ever made. You're welcome.