Fresh rosemary stalks make excellent skewers and flavour the ingredients they hold (you can use metal skewers if you prefer). This is a stylish way of cooking and serving simple, healthy ingredients. Serve with a leafy salad.
Cook the potatoes in a pot of lightly salted boiling water for about 10 minutes until tender, then lift out with a slotted spoon. Put the pot back on the heat to return the water to a boil.
Meanwhile, strip the leaves from the rosemary stalks, leaving a tuft at the top. Set the stalks aside. Chop enough of the leaves to make 1 tablespoon; discard the rest. Mix together the oil, vinegar, mustard, chopped rosemary and apple juice in a large bowl. Add the hot cooked potatoes and stir to coat them. Set aside to marinate for 30 minutes.
While the potatoes are marinating, cut each leek into eight chunks, each about 2.5 cm long. Put the leeks in the pot of boiling water, cover and cook gently for about 8 minutes until just tender. Drain well in a colander and set aside.
Stretch the bacon with the back of a knife, then cut each strip in half. Use a metal skewer to make a hole through the leek pieces. Wrap pieces of bacon around about half of them.
Preheat the grill to high. Drain the potatoes, reserving any leftover marinade, and make a hole in each one. Divide the potatoes and leek pieces (both unwrapped and bacon-wrapped) among the rosemary stalk skewers, threading them on alternately.
Place the kebabs on the grill tray and grill for 8-10 minutes until nicely browned, carefully turning the skewers halfway through cooking and brushing them with the reserved marinade. Serve immediately.
Each serving: 15 g protein, 13.5 g fat of which 2.5 g saturates, 28 g carbohydrate, 6.5 g fibre, 311 Calories