Chipolatas on Rosemary Skewers

Serves 4

8 stalks rosemary

16 chipolatas

16 bay leaves

125g butter, at room temperature

1 long red chilli, deseeded and finely

chopped

2 tbsp finely chopped chives or parsley 4 cobs of corn, husks and silk removed,

cut into 4 pieces

1 tbsp olive oil

Using strong stalks of rosemary, thread a chipolata, bay leaf, chipolata and bay leaf onto each stalk. Cover and refrigerate until required.

Combine butter, chilli and chives in a bowl with a dash of salt and pepper. Spoon onto a piece of baking paper, forming a sausage shape. Roll in paper and twist ends. Place in refrigerator for 30 minutes until firm.

Heat a barbecue hotplate and a barbecue grill over a medium heat. Spread oil over hotplate. Add skewers to hotplate and cook for 3-4 minutes on each side or until sausages are cooked through.

Add cobs of corn to grill and cook for 2-3 minutes or until tender and cooked through. Serve skewers with corn. Top the corn with a slice of chilli and chive butter before serving.

FOREST FLAVOUR

Rosemary’s lemon-pine flavour means it pairs well with not only pork, but also lamb, pizza and focaccia.