Cook the potatoes in boiling salted water for 15 minutes and drain. The potatoes should still be a little firm and raw in the middle

Wrap a slice of streaky bacon around each potato

Thread a bacon-wrapped potato onto a skewer followed by a cherry tomato and a piece of red onion. Repeat until the skewer is full, finishing with a potato, then do the same with the three remaining skewers

Mix the juice of 1 lime with a little chopped thyme, chilli sauce and olive oil to make a loose dressing. Taste and season with salt

Using a pastry brush, brush the dressing all over the potatoes and vegetables

Cook the skewers under a preheated grill or on a hot barbecue until the potatoes are cooked, the bacon is crisp and the other vegetables are nicely charred

Serve with a little chilli sauce and wedges of lime on the side