Billingtons

Kebabs and Sweet and Sour Sauce

500g/1lb 2oz lean boned lamb or pork

2 tablespoons water

2 red peppers

2 tablespoons balsamic vinegar, 110g/4oz button mushrooms

1 tablespoon Dark Muscovado Sugar, French mustard

1 teaspoon salt

1 small tin (approx 225g/8oz) crushed pineapple in juice

1 dessertspoon soy or oyster sauce

1 dessertspoon cornflour mixed to a paste with a little of the juice from the pineapple

1 dessertspoon tomato puree (optional)

Trim the meat of all fat and cut into neat cubes about 2.5 cm/1 inch.
Cut the peppers into 2.5 cm/1 inch squares. Thread the meat, peppers and mushrooms onto metal or wooden skewers (NB if using wooden skewers soak these in cold water for 30 minutes beforehand to prevent burning). Brush lightly with a little French mustard and place under a hot grill. Cook, turning frequently until the meat is cooked through and the vegetables are tender. Serve on a bed of noodles. Sauce
Heat the oil in a pan and add the water, vinegar, sugar and salt.
Bring to the boil, stirring then add the rest of the ingredients.
Remove from heat and serve.