Kate Humble served up tasty BBQ lamb skewers with pink sauce and fresh herb leaves on Escape To The Farm.

The ingredients are: 150ml full fat natural yoghurt, 2tbsp Dijon mustard, 500g boneless lamb leg meat, trimmed of any sinew or skin, cut into large cubes, 1 small bunch mint, leaves only, torn, 1 small bunch dill, torn, 4 flat breads to serve, olive oil, sea salt and freshly ground black pepper.

For the pink chilli sauce: 2 long red chillies1 garlic clove, peeled1tbsp tomato puree3tbsp natural yoghurt, or more if you don’t like chilli heat.

See recipes by Kate in her book titled: Home Cooked: Recipes from the Farm available from Home Cooked: Recipes from the Farm now.