Prep time:
Cooking time: 6 minutes
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
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
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