Pork & chorizo skewers with a fricassee of Yorkshire vegetables

This dish used the Yorkshire pork chorizo that chef Brian Turner found for me, and we cooked it overlooking the Peak District, a stone’s throw from Coniston Country Estate, near Skipton. SERVES 4 PREP 35min, plus soaking COOK about 10min

• 2 x 400g pork fillets, sliced into 5cm cubes

• 200g chorizo, cut into

2cm thick pieces

• 1-2tbsp olive oil

• Sea salt and freshly ground black pepper

FOR THE FRICASSEE

• 50g salted butter

• 6 asparagus spears, halved widthways

• 6 baby leeks, halved widthways

• 50g soft chorizo (such as sobrasada), sliced

• 100g podded fresh peas

(prepared weight)

• 100g podded and skinned broad beans (prepared weight from 400g)

• 3 baby courgettes, thinly sliced

• 6 wild garlic leaves, washed

(or fresh chives, if unavailable)

• Small bunch of flat-leaf parsley, chopped

TO SERVE

• A few wild garlic flowers (optional) 1

Light your BBQ. When the coals are silvery in colour, it’s ready to cook on. If using bamboo skewers, soak them in water before cooking. Push the pork and chorizo pieces alternately onto 8 skewers, dividing them equally. Drizzle with the oil and season all over. Place onto the BBQ and cook for 7-8min, turning occasionally until golden and just charred.

Heat a saucepan over a medium heat or on the BBQ until hot, then add the butter and 50ml water. When the mixture is melted and bubbling, add the asparagus and leeks, season well and cook for 2min. Stir the soft chorizo through the mixture, then add the peas, broad beans and courgettes and cook for a further 2min.

Finally, stir through the wild garlic leaves (or chives) and parsley and taste to check the seasoning.

To serve, spoon the vegetables onto a large warmed platter, place the skewers on top and scatter over the wild garlic flowers (if using).