Bacon & mushroom kebabs

Treat your guests and get one of your five a day to boot with these lovely bacon and mushroom kebabs marinated in honey and mustard

Preparation: 10 mins plus marinating
Cooking: about 10 mins
Serves: 4 - 6

Energy(kcal) 119
Protein (g) 7.0
Fat (g) 8.0
Of which saturates
(g) 2.6
Carbohydrate (g) 5.0
Of which sugars (g) 4.4
Fibre (g) 1.6
Salt (g) 1.01

One of your 5-A-DAY

What you need:

15ml/1tbsp olive oil
15ml/1tbsp wholegrain mustard
15ml/1tbsp clear honey
250g pack chestnut mushrooms
1 large yellow pepper, deseeded and cut into chunks
6 rashers of smoked streaky bacon
salt and ground black pepper

What you do:

Soak 4-6 bamboo skewers in warm water - this will prevent them burning. In a large bowl, mix together the oil, mustard and honey with a little salt and plenty of ground black pepper. Add the mushrooms and pepper and toss to mix. Leave to marinate for 10 mins.
Use the back of a knife to stretch each rasher of bacon, then cut in half. Roll up each half to make a bacon roll.
Thread a piece of pepper, mushroom and then bacon roll onto the skewers. Repeat until all the ingredients are used up. Brush any remaining marinade over the kebabs.
Cook over hot barbecue coals or under the grill for about 10 mins, turning the kebabs so that they are golden brown on all sides. Serve hot with salad leaves.

Mushroom Bureau

Not only are mushrooms inexpensive and versatile, they are also satisfying, delicious and nutritious. Their succulent and unique meaty taste adds depth and gives a balanced flavour to dishes, making them a scrumptious meat substitute.