HALLOUMI, POTATO AND JALAPEÑO SKEWERS WITH SOUR CREAM

Skewers are sensible barbecue and camping tools because – stating the obvious here – they keep everything in place when cooking over a fire.

Preparation 20 minutes Cooking about 20 minutes Serves 4

2 X 225G PACKETS OF HALLOUMI (ABOUT 2 PACKETS), CUT INTO 3CM CUBES

500G BABY NEW POTATOES, BOILED UNTIL TENDER 2 JALAPEÑO CHILLIES (OR OTHER GREEN CHILLI), CUT INTO 6 PIECES (DESEEDED IF YOU WANT LESS HEAT)

1 LARGE RED ONION, CUT INTO 6 WEDGES

3 TBSP OLIVE OIL, PLUS MORE TO SERVE

1 TSP SWEET OR HOT, SMOKED OR UNSMOKED PAPRIKA 1 LEMON, QUARTERED 150G SOUR CREAM CHILLI FLAKES, TO SERVE

1 In a bowl, toss together the halloumi, cooked potatoes, jalapeños and onion in the olive oil, paprika and juice from two of the lemon quarters. Season (remembering the halloumi is salty).

2 Thread everything in equal proportions onto the skewers. Grill over a moderate-high heat for about 5 minutes, turning every so often, until everything is golden and lightly charred.

3 At the same time, grill the remaining lemon quarters, cut-side down, until charred and juicy.

4 Season the sour cream to taste with a good pinch of salt and put to one side in a bowl.

5 Remove the skewers from the grill and drizzle with the sour cream. Trickle over a splash more olive oil and juice from the grilled lemon quarters, then sprinkle with chilli flakes to serve.