Barbecued potato skewers with basil mayo

Place the potatoes into a large saucepan of cold salted water. Bring to a boil and simmer for 15 minutes until just tender. Drain and allow to steam dry for 5 minutes

Meanwhile, make the basil oil for the basil mayo. Blanch the basil for 15 seconds in a pan of boiling water, then refresh in iced water. Once cool, squeeze the excess water out of the basil, pat dry with kitchen paper and transfer to a blender. Add the remaining ingredients for the oil and blend until smooth and vibrant green. Weigh out 120ml and reserve a small bowlful for brushing the potatoes as they cook (this will make more than you need)

Place all the ingredients for the basil mayo into a tall jug with the 120ml of basil oil and a pinch of salt. Place the blade end of a handheld blender at the bottom of the jug and blend without moving for about 10 seconds until the egg has begun to emulsify, then slowly lift the blender upwards to emulsify in the rest of the oil. If the mixture feels loose, continue to add more basil oil until the consistency has thickened. (You can also make the mayonnaise by hand or in a food processor, trickling the oil in slowly whilst constantly whisking/processing). Set aside in the fridge

Gently squash the potatoes to split and ‘crack’ them open slightly – you don’t want to flatten them, more just break open the skins and create some craggy edges. Thread them onto skewers (if using wooden skewers, soak them in water for at least 15 minutes before using). Transfer to a tray until ready to cook

Set up a barbecue for direct grilling – you want the temperature to be around 200-220°C

Brush the potatoes generously with basil oil, then grill them for 12-15 minutes, turning every few minutes and brushing with more basil oil as they cook

Arrange the skewers onto a platter and finely slice and scatter over extra basil leaves. Season with flaky salt and serve with the basil mayo