Barbecued Jersey Royal Brochettes

Cooked Jersey Royals taste fantastic threaded onto kebab sticks with chunks of Somerset brie or mozzarella, folds of Parma ham, tomatoes and bay leaves. Brush with a lemony baste, then barbecue or grill until the cheese just begins to melt.

Serves 4

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

1. Cook the Jersey Royals in lightly salted boiling water until tender - about 15 minutes. Drain and allow to cool for a few minutes.

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 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.

Cook's tips:
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 - adding salt to the water is a matter of personal preference.

Thread cooked Jersey Royals onto kebab sticks with chunks of courgette, tomato and red or yellow peppers. Brush with the lemon and olive oil baste and grill or barbecue for a tasty variation.