Dr Paul Garner's 10-minute make | Grilled meat

In hot weather luncheon meat can become very soft as the fat in it melts. To make a much tougher bait, try frying the meat first. This cooks out the fat and puts a tough skin around the bait. 

Cut a tin of luncheon meat into three-quarter-inch slices.

Heat up two teaspoonfuls of cooking oil in a frying pan.

Add a teaspoonful of garlic powder to the pan.

Fry the meat for two to three minutes on each side.

Break the meat into chunks to give you the perfect bait size.

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