VEGETABLE KEBABS WITH BLUE CHEESE

Trim the leeks to about 15 cm/6 inches long. Slice in half lengthways and then crossways into 2.5-cm/1-inch pieces.

Thread the leeks, tomatoes and mushrooms alternately onto 12 metal or pre-soaked wooden skewers. Brush with the melted butter and season to taste with salt and pepper.

Grease the grill rack. Cook the kebabs over medium-hot coals, frequently turning, for 5-8 minutes, or until thoroughly cooked. Move it to a plate, sprinkle with the cheese and serve immediately.

SERVES 6

5 thin leeks
18 cherry tomatoes, halved
24 chestnut mushrooms
100 g/31/2 oz butter, melted
125 g/41/2 oz blue cheese,
crumbled
oil, for greasing
salt and pepper