From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
2 garlic cloves (peeled and crushed)
3 tblsp runny honey
1 tblsp sweet chilli sauce
1 tblsp worcestershire sauce
1 tblsp dark soy sauce
1 tblsp balsamic vinegar
1 tsp whole grain mustard
450 g sirloin steak (trimmed of any fat and cut into thin strips)
garlic and chive mayonnaise, to serve
For hassle-free canapés, most of the preparation can be done in advance. You can marinate the beef up to a day beforehand and store uncooked in an airtight container in the fridge. Soak the skewers in cold water for at least 30 minutes before use (this prevents them burning during cooking) and then skewer the beef up to 12 hours in advance.
Place the garlic in a large, shallow non-metallic dish and add the honey, sweet chilli sauce, Worcestershire sauce, soy sauce, balsamic vinegar and mustard. Mix until well combined. Thread the sirloin strips on to 20 10cm (4in) soaked bamboo skewers and add the marinade, turning to coat. Cover with cling film and chill in the fridge for at least 6 hours or up to 24 hours.
Preheat the grill to medium. Drain the beef skewers, reserving any remaining marinade, and arrange on a grill rack. Cook for 5–6 minutes until cooked through and well caramelised, turning once.
Meanwhile, place the reserved marinade in a small pan and allow it to simmer over a medium heat until it is thick and syrupy and reduced by half. Stir in any cooking juices from the grill pan and then brush the sauce over the cooked beef skewers.
Arrange the sticky beef skewers on a large warmed platter around a bowl of Garlic and Chive Mayonnaise, for dipping.