Barbecued beetroot, new potato and spring onion kebabs with walnut Stilton pesto

Barbecued beetroot, new potato and spring onion kebabs with walnut Stilton pesto

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

  • Serves 4.
  • Prepare: 10 minutes
  • Cook: 6 minutes

  • 300g small new potatoes, scrubbed
  • 400g bunch baby beetroot, scrubbed and topped and tailed
  • 16 shallots, peeled
  • 2 tbsp olive oil
  • grated rind and juice of 1 lemon
  • 16 - 20 fresh bay leaves
  • salt and freshly ground black pepper

For the walnut Stilton pesto

  • 1 clove garlic
  • 1 tsp capers
  • 25g walnut halves
  • 6 tbsp chopped fresh flat leaf parsley
  • 2 tbsp extra virgin olive oil
  • 50g Stilton, crumbled
  1. Prepare the barbecue.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Mary Gwynn
  • pictures David Merewether