Something different and a little inspiration.

The new potatoes should be washed and not peeled and then parboiled for 5 minutes. Cover with cold water to stop them cooking.

Drain, place in a double layer of foil with an handful of fresh mint, the garlic cloves and a drizzle  of olive oil. Add a little salt, wrap the parcel and place on the barbecue.

The double layer of foil will protect the potatoes so they may be placed over the coals of a medium heat.

Cooking time approx 15 minutes, a little longer if required, open and test with a fork to make sure they are ready before serving.

 Extra virgin olive oil

Cooking silver foil

Fresh mint and 2 garlic cloves 

The Rack of Carrot

Soak 2 wooden skewers in cold water for about an hour (this delays burning the skewers on the barbecue)

Peel and slice lengthways 2 carrots, par boil for 3 to 4 minutes and  then add cold water to stop them cooking. Remove from the pan and gently thread the skewers through the carrots slices to make the rack. Dribble or brush with a little olive oil, season with pepper or dried ginger. 

The rack of carrot is now ready to barbecue using the indirect method, although you may cook direct to char the carrots and give them more of a barbecued flavour.

Indirect cooking time approx 15 minutes and then colour for a few minutes over the coals.

Some more ideas....

Try button mushrooms on a skewer

or whole tomatoes

Butternut squash with honey.

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