Prep time:

Cooking time:

Total time:

Serves: 4

300g Small New Potatoes, scrubbed

400g Bunch of Baby Beetroot, scrubbed and topped and tailed

16 Shallots, peeled

2tbsp Olive Oil

Grated Rind and Juice of 1 Lemon

18 Fresh Bay Leaves

Salt and Freshly Ground Black Pepper

For the Walnut Stilton Pesto:

1 Clove of Garlic

1tsp Capers

25g Walnut Halves

6tbsp Chopped Fresh Flat Leaf Parsley

2tbsp Extra Virgin Olive Oil

50g Stilton, crumbled

Fresh baby beetroot can be cooked wrapped in foil and tucked straight in amongst the barbecue coals so you don’t use up space on the grid, or as here parboiled then brushed with oil, then put on skewers with potatoes and onions

  1. Prepare the barbecue. First make the pesto. Coarsely chop the garlic, capers and walnut pieces. Place in a blender or food processor with the parsley. Process until smooth then gradually drizzle in half the lemon juice and rind, and the olive oil. Stir in the Stilton. Season to taste and set aside.
  2. Cook the potatoes and beetroot in separate pans of simmering water for 5 minutes. Drain and mix the warm vegetables with the oil, remaining lemon juice and rind and seasoning. Leave to marinate for 15 minutes.
  3. Thread the vegetables onto skewers with the bayleaves and cook on the barbecue for 15 – 20 minutes turning occasionally and brushing with the marinade. Serve with the pesto spooned over.

Local food tip: The pesto goes wonderfully with locally caught fish such as lemon sole or mackerel, which are at their best at this time of year. It will store in a sealed container in the fridge for up to 3 days. If you don’t have time to make your own try the Parsley, watercress and rocket pesto from Ouse Valley Foods available at farm shops in the area. For strict vegetarians make sure the Stilton you use is made with vegetarian rennet.

  • words:
  • pictures: David Merewether

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