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Cooking recipes: It sounds awfully posh,

doesn't it? But these potatoes are really an

easy and luxurious side dish to a roast or

steak. Serve this with your favorite healthy

meals.

Ingredients:

150g/5oz butter 4 potatoes, peeled, cut into barrel-shapes

using a cookie cutter 75ml/3fl oz chicken or vegetable stock 2 garlic cloves, peeled, crushed lightly

with the edge of a knife 2-3 sprigs fresh thyme

sea salt flakes and freshly ground black pepper

Directions:

1. Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.)

2. Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides.

3. Carefully pour in the stock, and then add the garlic cloves and thyme sprigs. (CAUTION: the hot fat will splutter when it comes into contact with the stock.) Season, to taste, with salt and freshly ground black pepper.

4. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.