BBQ potato brochettes recipe

Cooked Jersey Royal potatoes taste fantastic threaded onto BBQ kebab sticks with chunks of Somerset brie or mozzarella, folds of Parma ham, tomatoes and bay leaves. Brush with a lemony baste, and then barbecue or grill until the cheese just begins to melt. For a variation, try chunks of courgette, tomato and red or yellow peppers.

Serves 4

Ingredients

450g (1lb) Jersey Royal potatoes, gently rubbed to remove flaky skin
110g (4oz) Parma ham
225g (8oz) Somerset brie or mozzarella cheese, cut into chunks
16 baby plum or cherry tomatoes
A few fresh bay leaves
4 tablespoons olive oil
Grated rind and juice of 1 lemon
1 teaspoon dried oregano or Italian mixed dried herbs
Salt and freshly ground black pepper

METHOD

How to make BBQ Jersey Royal Brochettes

1. Cook the Jersey Royals in lightly salted boiling water until tender - this will take about 15 minutes. Drain and allow to cool.

2. Thread the Jersey Royals onto 8 soaked wooden kebab sticks or skewers, alternating them with folds of Parma ham, cheese, tomatoes and bay leaves.

3. Mix together the olive oil, lemon rind, lemon juice and dried herbs. Season with salt and pepper. Brush this dressing liberally over the brochettes.

4. Barbecue or grill the brochettes for a few moments until the cheese begins to melt. Drizzle them with any remaining baste, then serve at once

Tip: Do not peel Jersey Royal potatoes - simply rub any flaky skin gently from the surface. Always put Jersey Royals into boiling water to seal in the flavour.