Ingredients

• 25g/1oz butter
• 1 leek
• thinly sliced lengthways
• 85g/3oz feta cheese
• crumbled
• 200ml/7fl oz double cream
• salt and freshly ground black pepper
• 6 new potatoes
• cooked and drained
• ½ red pepper
• cut into chunks
• 2 sprigs fresh rosemary
• 2 tbsp olive oil

Directions

• For the leeks
• melt the butter in a frying pan and gently fry the leeks for 4-5 minutes
• or until softened. Stir in the cheese and cream and season
• to taste
• with salt and freshly ground black pepper. Simmer for a further 4-5 minutes
• or until the cheese is melted.
• For the skewers
• soak two wooden skewers in cold water for ten minutes. Drain.
• Thread the potatoes onto the skewers
• alternating with the chunks of red pepper and rosemary. Brush with the oil and griddle in a hot chargrill pan for 4-5 minutes
• turning occasionally
• until the peppers are tender. Serve on top of the creamy leeks.