BBQ Mortadella & Guindilla Skewers & Pistachio Salsa Verde

This one was inspired by a Ben Lippett recipe and it is EXACTLY the kind of thing I want alongside a cold drink in the summer. You’ve got rich mortadella and sharp guindilla peppers, but instead of just serving them cold, we are putting the whole thing over the BBQ so the mortadella gets these lovely smoky, slightly crisp edges. Then, while everything is cooking, we make a really simple honey-caper butter and brush it all over the skewers. You get a little sweetness from the honey, loads of salty sharpness from the capers and this ridiculous buttery glaze working its way into all those folds of mortadella. Finish it with a fresh pistachio salsa verde and the whole thing just WORKS