A great way to use the BBQ whilst it’s too hot for meat to create the perfect accompaniment to any meat or fish dish.
250g new potatoes cut in thirds
200g red pepper diced
12 cherry vine tomatoes cut in half
2 cloves of garlic chopped
2 tablespoons of chopped parsley
1 goodpinch of saffron
2 good pinches salt
2 good pinches pepper
75 ml white wine
75 ml olive oil
Dice the potatoes, peppers and cut the tomatoes and mix in a bowl. Add the chopped garlic, saffron and salt and pepper. Squeeze with your hand to squash the tomatoes.
Place into an open Q-bag along with wine and olive oil. Seal with two 3-4cm folds at the top of the bag and press down firmly to seal.
Place onto a hot barbecue and cook for 25 minutes over high heat
When cooked, the potatoes and peppers and tomatoes should be soft and the juices emulsified. Remove the clear film window and sprinkle with chopped parsley and serve