1.Soak eight bamboo skewers for the brochettes in cold water (to prevent them from burning under the broiler). Squeeze the juice from one of the limes. Put 1 tablespoon of the lime juice into a bowl with the oil and whisk together, seasoning with a little freshly ground pepper. Reserve the remaining lime juice and cut the other lime into four wedges, then set aside.

2.Add the pepper pieces to the marinade (there should be about 16 squares) and toss until coated, then remove and set aside, leaving as much marinade as possible behind. Do the same with the shrimp and, finally, the fish.

3.Wrap each fish cube in a strip of prosciutto; the two ends should just overlap, leaving the sides of the fish showing, so trim if necessary.

4.Preheat the broiler. Thread the prosciutto-wrapped fish onto the skewers, alternating with the shrimp, pepper and tomatoes. Make sure that there is still about 10 cm left at the top of each skewer to add the bread.

5.Grill the brochettes for 1 1⁄2 minutes on each side. Add the cubes of bread to the end of the skewers and grill for a further 3–4 minutes, turning as needed, until all the ingredients are golden brown and cooked through.

6 Meanwhile, combine the mayonnaise, basil and reserved lime juice. Serve two brochettes per person with some basil mayonnaise and a wedge of lime.

Serves 4

Preparation time 30 minutes

Cooking time 10 minutes

Each serving

30.5 g protein • 14.5 g fat of which 2.5 g saturates • 13 g carbohydrate • 2.5 g fibre • 284 Calories