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Broomstick Pumpkin Kebabs with Roasted Pepper RelishÌý

This is a really tasty relish made with peppers of whatever colour you choose.Ìý Chop as coarse or finely as you wish to make a really tasty relish ideal for this time of year.

If you are using wooden skewers, remember to leave them in cold water for a few minutes before threading the food – this prevents them from catching fire during cooking.Ìý

(Serves 4)

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Roasted Red Pepper RelishÌý

2 yellow and 2 orange peppers – halved

4 tbspÌý oil.

1 tsp chilli flakes

1 dsp soft brown sugar

juice of 1/2 lemonÌý

Place the peppers on a baking tray and cook in the oven @ 200ºC/gas mark 6 for 10–12 minutes until softened. Alternatively, place the peppers under a hot grill until soft and slightly blackened.

ÌýPeel the skin from the peppers and place the flesh in a bowl with the oil. Blitz in a blender for 1 minute until you have a smooth paste.Ìý

Place the pepper mixture in a saucepan along with the relish and add the chilli flakes, soft brown sugar and lemon juice. Cook for 3–4 minutes. Leave to cool.

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Pumpkin KebabsÌý

225g/8oz pumpkin flesh

300gms. (12oz) chicken pieces

1 pkt large salad onions

1 yellow and 1 orange pepper –

cut into 1 inch cubes

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Cut the pumpkin into wedges and take out the seeds. Remove the soft pumpkin flesh and cut into 1 inch chunks. Steam the pumpkin over a low temperature for 7–10 minutes until slightly soft.

Thread alternate pieces of chicken pieces, steamed pumpkin, salad onions and peppers onto wooden or metal skewers. Brush well with the roasted pepper relish and cook on the barbecue or under a hot grill for approximately 10 minutes or until the vegetables and chicken are tender. Turn the kebabs frequently and keep brushing them with the relish during cooking.

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Devilled Potato Skins with a Peppered Chilli DipÌý

(Serves: 4-6 Ìýpreparation time 20minutes)Ìý

Cook time 1 hourÌý

These crunchy spicy potato skins are great fun for a bonfire party. They’re easy to eat with your fingers and are delicious on their own, dipped in soured cream or served with a peppered chilli dip.

The Peppered chilli dip (Serves 4) works very well with devilled potato skins and is excellent with grilled or barbecued food.

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Ingredients

4 large baking potatoes

110g/4oz medium Cheddar cheese – grated

1 tsp chilli-infused sunflower oil

1 pkt cooked bacon lardons

3-4tsps plain yoghurt

salt and freshly ground black pepper

paprika

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½ yellow pepper

125ml/¼pt low fat mayonnaise

½ red chilli – deseeded and very finely sliced

½ green chilli – deseeded and very finely sliced

½ tsp garlic – finely chopped

salt and freshly ground black pepper

sprigs of coriander or parsley

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MethodÌý

The Potato SkinsÌý

Bake the potatoes until soft and almost cooked, then cut into large wedges 40 minutes at 180C Circotherm/ 200C Conventional/ Gas mark 6. Using a knife, remove the skin and set it aside. Mash the potatoes and mix in the cheese, oil, bacon and yoghurt.Ìý

Season to taste.Ìý

Transfer the mashed potato mixture back onto each potato skin. Reheat in the oven for 10 MinutesÌý or below a hot grill, for 2-3 minutes, until hot, bubbling and golden.Ìý

Dust with paprika and serve.

Peppered Chilli DipÌý

Roast the pepper in a hot oven or below a hot grill for 10-15 minutes until slightly blackened. Remove the skin and chop finely.

Place the mayonnaise in a bowl and add the pepper, chillies and garlic.Ìý

Mix well and season.Ìý

Serve garnished with coriander or parsley.

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