Barbecued vegetables with baked potatoes and herbs

Wash the potatoes and herbs. Wrap each potato in aluminium foil with the herbs and leave on the barbecue for around 35 minutes. Halve the pepper, then clean, wash and cut it into large pieces. Peel and halve the shallots and wash the mushrooms if necessary. Wash and dice the courgette. Wash the wild garlic and cut it into fine strips. Mix together the Teriyaki Marinade, olive oil, wild garlic and cayenne pepper, pour over the vegetables on a barbecue tray and cook for around 15 minutes, turning frequently, until 'al dente'. Open up the foil on the potatoes, make a cross-shaped slit on top, squeeze them to open them up, place the barbecued vegetables on top and serve.

Tip: You can also bake the potatoes in the oven (electric or gas oven:  200 degrees/gas mark 4, convection oven 180 degrees). They take around 45-60 minutes to cook.