RECIPE: James Martin’s Pork and Yorkshire chorizo kebabs

SERVES 4

Ingredients

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

200g chorizo, cut into 2-cm thick pieces

1–2 tablespoons 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)

Method

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 eight skewers, dividing them equally. Drizzle with the oil and season all over. Place onto the BBQ and cook for 7–8 minutes, 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 two minutes. Stir the soft chorizo through the mixture, then add the peas, broad beans and courgettes and cook for a further two minutes.

Finally, stir through the wild garlic leaves 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).

From James Martin’s Islands to Highlands, Quadrille, £25.