Fondant potatoes

Smooth potatoes such as Desiree

Spread, butter or oil

Chicken or vegetable stock

Pepper for seasoning

Peeler, vegetable knife, chopping board, small saucepan, oven-proof pan or dish.

1. Preheat the oven to 230°C.
2. Choose small or medium, even sized potatoes.
3. Wash, peel and rewash the potatoes.
4. Turn into 8-sided barrel shapes, about 5cm long and 2.5cm across in the centre, deducing to 1.5cm at each end.
5. Prepare enough barrels for 2-3 per person.
6. Gently melt the spread or butter in a saucepan or the microwave.
7. Brush potatoes with melted spread/butter or oil and place in a pan suitable for the oven.
8. Half cover with stock and season with pepper.
9. Cook in a hot oven for about 1 hour, brushing the potatoes frequently with melted spread/butter or oil.
10. When cooked the stock should be completely absorbed by the potatoes.
11. Brush with melted spread/butter or oil.

• Serve lightly sprinkled with thyme, rosemary, oregano, or grated cheese.