Brown sugar potatoes

1. Leave any small potatoes whole and cut any larger ones in half (so they are all about the same size). Put in a pan of cold, salted water and bring to the boil. Cook for 15-18 minutes, until the potatoes are tender but not too soft. Drain and leave to steam dry and cool slightly (you can do this step in advance).

2. Sprinkle the sugar into a large frying pan with 1 tsp water and melt over a medium heat. Do not stir, or the sugar will crystallise. Heat just enough so it melts and starts to turn a little golden around the edges, then add the butter. Swirl together until you have a light caramel, then add the potatoes to the pan.

3. Season and stir the potatoes into the caramel. Cook for around 7-10 minutes, stirring often and swirling the pan, adjusting the heat so the caramel bubbles without burning, until the potatoes are glossy and coated in the thickened caramel. Serve straight away with roast meat such as duck, pork or gammon.