BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy. BOOK: Caro: The Story of Lucy Gault by William Trevor SCREEN: Corrie: Run Away on Netflix FOOD: Caro: Xinjiang Lamb Skewers 600g diced lamb (preferably something a little fatty like rump or shoulder) 4 teaspoons cumin seeds 4 teaspoons fennel seeds 1 teaspoon Sichuan pepper 1 teaspoon sugar 30ml soy sauce 10ml grapeseed oil 10g fresh ginger, finely chopped Zest and juice of ½ lime 2 spring onions, finely sliced Handful coriander, torn 1 red chilli, deseeded and finely sliced First make the dry spice mix - toast the cumin and fennel seeds in a dry pan on a low heat for 2-3 minutes until fragrant. Place the seeds in a mortar and pestle and adding the Sichuan pepper and sugar, grind to a coarse. In a bowl, combine half of the spice mix in the soy sauce, oil, ginger lime zest and juice. Add the diced lamb and massage the spices into the meat before letting in marinate for at least 2 hours to absorb the flavours. Reserve remaining mix for later. Thread the marinated lamb onto skewers (if using wooden skewers be sure to soak them in water for at least 1-2 hours prior). Fire up your grill or barbecue until smoking hot. Grill the skewers over a high heat for 2-3 minutes per side, turning frequently, until deeply charred and cooked through. Sprinkle with the reserved spice mixture all over them and roll on the grill for another minute. Transfer the skewers to a plate and finish with the spring onions, coriander and red chilli.