Spanish-style tapas skewers with mojo sauce recipe

Ingredients

• 8 medium potatoes
• Coarse sea salt
• 12 Padron peppers
• 4 tbsp olive oil

• 1 lemon
• 8 tbsp gazpacho-mojo

1. Put the potatoes into a pot with plenty of salted water and bring to the boil. Boil for 15 minutes over a medium heat, then turn off the heat and drain off the water. Return the pot to the still hot hob, cover with a lid and let the potatoes steam for 5 minutes, shaking the pot often.
2. Halve the potatoes and thread them onto bamboo skewers that have been well soaked in water, alternating each potato half with a pepper. Brush the skewers with olive oil and sear them over direct heat for 2–3 minutes each side, then finish cooking them over indirect heat for another 7 minutes each side.
3. Cut the lemon into wedges and caramelise them over direct heat for 3–4 minutes each side.
4. Serve the skewers with the gazpacho-mojo and lemon wedges.