Bacon and mushroom kebabs

Place the oil in a small bowl and add the orange zest. Set aside to infuse while you make the salad.

Peel the grapefruit, removing all the pith. Holding the grapefruit over a large bowl to catch the juice, cut the segments from between the membranes that separate them, and drop them into the bowl. Squeeze the juice from the membrane before discarding it. Add the watercress, chicory, prunes and mint, and mix well. Set the salad aside.

Cut each bacon rasher into thirds by cutting off the thin end, then cutting the remaining piece in half lengthways. Wrap a piece of bacon around each mushroom.

Thread the lime quarters, bacon-wrapped mushrooms, tomatoes, squash or courgettes and cooked potatoes onto 8 metal skewers, dividing the ingredients equally between servings (2 skewers to each serving).

Preheat the grill to high. Brush the kebabs lightly with the orange-flavoured oil and cook under the grill for 7–10 minutes, turning once, until the bacon is golden brown and crisp.

Toast the slices of ciabatta or baguette on one side. Brush the untoasted sides lightly with the remaining orange-flavoured oil, then toast until lightly browned. Place on warmed serving plates. Add a pair of kebabs to each plate, laying them across the bread slices, and spoon the salad alongside. Serve immediately.