On May 2, 2018, 56-year-old David Clark was on a train from Lancaster to Barrow in the United Kingdom. He was killed after 34-year-old David Noble and 24-year-old Nicole Cavin put a piece of meat in his mouth. During a two-week trial at Preston’s Nightingale Court, the duo was found guilty of manslaughter. They await their sentencing.
On the day of the incident, the siblings had gone to Blackpool together for a day trip. At Preston, they changed the train to go back home to Grange. The drunk siblings had bought more alcohol and some kebabs to have.
Clark and his friend Jon Waite had been in Lancaster. The duo was there to spectate the Lancaster Football Club and Farsley Celtic match, The Mail reported. After the match was over the two men were heading back home. The two men had consumed 15 pints of alcohol each.
The two drunk parties met on the train. The two groups were already acquainted so they decided to sit together on the train. During the journey, the group had a “food fight” with the kebabs bought by the siblings. After some time, the older man fell asleep on the train. The siblings took the opportunity to prank the sleeping man.
They started stuffing the chicken kebab into his mouth. When the train was near Silverdale station the victim involuntarily started to throw up. He awoke and got out of the seat before collapsing in the aisle. Cavin, who used to work as a caregiver at the time of the incident, tried to clear the meat from the man’s mouth, The Daily Star reported.
Emergency services were alerted. Paramedics removed more of the meat from the man’s throat before taking him to a hospital. The day after the incident, Clark passed away at the hospital.
The siblings were charged with causing Clark’s death. They denied the charge but were found guilty by a jury. The trial took place over two weeks. Detective chief inspector Steve May said that the case was “unusual and highly complex”.
While the accused are out on bail, they will have to return to court for their sentencing. The date of the sentencing is yet to be decided.
Lamb kebabs with tabbouleh4 ServingsReady in 5¹/₄ hrs including 4 hours chilling and marinating timeIngredients:1 can (15-16oz) chickpeas or garbanzo beans
¾ cup bulgur
1 cup chopped fresh spinach
¾ cup chopped cucumber
2 tbsp chopped fresh mint, plus a little for serving
½ cup fresh lemon juice
¾ cup chopped tomato
3 tbsp red wine vinegar
1 tbsp chopped fresh rosemary
4 garlic cloves, minced
1¼ lbs boneless lean lamb (all visible fat removed), cut into 1 ½-in pieces
1 small eggplant, cut into 1-in pieces
1 zucchini or yellow summer squash, cut into 1-in pieces
8 button mushrooms
Spray oil*
¾ cup plain fat-free Greek yogurt
¼ cup shredded cucumber
Pomegranate seeds, for serving*Please note to protect your weight loss, use up to 10 short sprays of any spray oil per day.Method:1. Make tabbouleh: Drain chickpeas, reserving liquid from can. Rinse and drain chickpeas, then set aside. Rinse bulgur in a colander with cold water. In a bowl, combine bulgur, chickpeas, spinach, chopped cucumber and 1 tbsp mint.
2. In a small bowl, combine 2 tbsp water, 3 tbsp reserved chickpea liquid and ¼ cup lemon juice, then season with salt. Add to bulgur mixture and stir to combine. Cover and chill tabbouleh 4 hours, or up to 1 day. Stir tomato into tabbouleh before serving.
3. In a small bowl, combine vinegar, remaining ¼ cup lemon juice, remaining reserved chickpea liquid (about ½ cup), rosemary and 3 garlic cloves, then season with salt and black pepper.
4. Place lamb in a large reusable plastic bag set in a shallow dish. Pour half the vinegar mixture over meat. Seal bag tightly and marinate in refrigerator 1-4 hours, turning bag occasionally. (Reserve remaining half vinegar mixture to brush onto vegetables before broiling.)
5. Drain meat, discarding marinade. Thread meat onto four 12-in skewers, leaving ¼-in space between pieces. Thread eggplant, zucchini and mushrooms onto eight separate 12-in skewers, leaving ¼-in space between pieces. Brush vegetables with half the reserved vinegar mixture. Lightly spray all skewers with spray oil.
6. Preheat broiler. In batches, arrange skewers on unheated rack of broiler pan. Broil 4-5in from heat 8-10 minutes, or until lamb is slightly pink in centre and vegetables are tender, turning occasionally and removing kebabs from pan as they are done cooking. Brush vegetables with remaining vinegar mixture.
7. Make tzatziki: In a small bowl, stir together yogurt, shredded cucumber, remaining 1 tbsp mint and remaining garlic clove. Serve with kebabs and tabbouleh. Sprinkle kebabs and tzatziki with pomegranate seeds and reserved mint.
Photo: Courtesy Slimming World
