Carroll's Heritage New Potato Kebabs

Great for barbecues and parties, simply scale up the recipe by 3 to serve 12 (Photograph courtesy of BPC)

Ingredients

• 12 heritage 'new' or 'waxy' potatoes - e.g. British Queen, Ratte, Sharpe's Express, Red Duke of York or Pink Fir Apple, scrubbed and halved if necessary
• 2 Corn on the Cob
• 12 Cocktail Sausages
• 3 tbsp BBQ Sauce
• Selection of dips to serve

Method

1. Place the new potatoes and corn on the cob in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain. Cut the corn into 4.
2. Thread the potatoes, corn and sausages alternately onto 4 skewers, starting and finishing with potatoes.
3. Brush lightly with BBQ sauce and grill or barbecue for 10 minutes, turning occasionally until the sausages are cooked.
4. Serve with a selection of dips.