For the skewers (if using wooden skewers, soak them in water for 30 minutes or so) Add the ginger, lemongrass, chilli, lime juice and zest, shallot and turmeric to a pestle and mortar or a blender.

2. Add the lemongrass, shallot, garlic and pork and mix to coat the meat evenly. 3. Allow to marinate at room temperature for 20 minutes. 4. Slide 2 to 4 slices of pork onto each skewer so the meat is ...

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The lemongrass acts as the skewer to infuse Asian flavours into the vegetables and duck. Perfect for a Friday night treat. Score the duck breast skin using a sharp knife (do not cut into the meat).

Alternatively, remove the hard outer leaves, then finely chop the soft inner core or pound it to a paste. Lemongrass stalks also make fragrant kebab skewers and basting brushes.

Finely chop the onion and lemongrass and grate the garlic and ginger ... then set aside while you cook the chicken. Run a wooden skewer lengthways through the centre of each fillet of chicken.

You may laugh, but I have heard of someone who found these were a little gritty. Try using lemongrass as a skewer, as I have today, wrapping the delicious prawn mixture around them. Keep it simple ...