Barbecued fish wrapped in bacon

450g fish fillets

150 g streaky bacon rashers

handful fresh basil leaves

4 courgettes, halved lengthways

1 yellow pepper, deseeded and cut into 8 strips

1 red onion, peeled and cut into 8 wedges

400g can  Summer Vegetable Pasta Sauce

1 1/2 tbsps chopped fresh basil

300 g cooked pasta

50 g Parmesan, shaved

Season fish fillets with ground black pepper. Place a fresh basil leaf each side of a fillet and then wrap in a streaky bacon rasher. Secure with a tooth pick. Repeat until all the fillets are prepared and wrapped.

Barbecue the fillets on a medium heat for 15 minutes, turning 2-3 times, until tender and hot. Brush prepared vegetables with a little oil and season with salt and pepper. Barbecue alongside the fish until tender.

Heat Summer Vegetable Pasta Sauce and season with the chopped basil.

Serve the hot barbecued fish and vegetables on pasta, with the Summer Vegetable Pasta Sauce spooned over. Garnish with Parmesan shavings and serve immediately.

Serves 4

2 cups self-raising flour

50g butter

3/4 cup milk

375g jar  Blackberry Jam

2 peeled and grated pears or apples

Sauce

1/2 cup boiling water

50 g butter

1/2 cup sugar

icing sugar to garnish

Sift the flour into a bowl. Rub in the butter until the mixture resembles crumbles. Stir in the milk to make a soft dough. Turn out onto a floured board and knead lightly. Roll out to a 20cm x 30cm rectangle.

Spread 1/2 the Craig’s Blackberry Jam onto the dough and scatter over the grated pears. Roll up from the long side.

Cut into 2cm wide strips and place the pinwheels into a well-greased 6 cup capacity oven-proof dish. Mix together the remaining 1/2 jar Craig’s Blackberry Jam with the butter, sugar and boiling water and pour over.

Bake at 180 degC for 25-30 minutes until the pinwheels are well risen and golden and the sauce thickened. Dust with sifted icing sugar to serve.