URGENT UPDATE: Please note the kff website will be unavailable and it won't be possible to order between 7:00pm-9:00pm Sunday 12th July.
To help us manage deliveries efficiently, online orders cannot be placed after 2pm. Orders placed before 2pm will be delivered the next available delivery day, orders placed after 2pm will be delivered on the next available day (not next day).
CENTAUR Sherry Vinegar Reserve (Jerez) (051003)
Extra Virgin Olive Oil (051191)
LEA & PERRINS Worcestershire Sauce (052305)
ROWSE Squeezable Blossom Honey (055394)
Cut sweet and mid select potatoes into bitesize chunks, par boil until ¾ cooked, drain and leave to steam dry. Cut remaining vegetables into bitesize pieces and then skewer together alternating veg and potatoes as you go. Place on a lined baking sheet, brush with oil and honey, then cook in a hot oven set at 190?C/GM5 for 18-20 minutes until slightly charred. Meanwhile make the dressing by placing watercress, grain mustard, garlic, basil, Worcester sauce, honey, olive oil and sherry vinegar into a blender and whizz together until smooth. Serve skewers with dressing and garnish with watercress
Top tip: Add halloumi pieces to the skewers for added bite
Top tip: Cook skewers over hot charcoal for added smokiness flavour