Prawn and Potato Kebabs with Mint Butter

2. Strip the mint leaves from the stalks and add the stalks to the potatoes while they are cooking to infuse some flavour into them. Reserve 12 large leaves , then chop the rest and mix in a small pan with the vermouth, olive oil, butter and seasoning. Warm gently until the butter has melted, turn off the heat and set aside.

3. Place a mint leaf on each tomato quarter. Thread the tomatoes, prawns, potatoes and courgette slices alternately on to four skewers.

4. Preheat the gill to maximum. Line the grill pan with foil, then set the kebabs on it. Brush with mint butter and cook for 3 minutes until the prawns are pink, then turn, brush with the rest of the butter and cook for 3 minutes. Serve at once.