Smoky new potatoes with charred spring onions

Method

• step 1

  Tip the potatoes into a pan, cover with cold salted water, bring to the boil, then simmer for 10-12 mins until just tender. Drain well and leave to cool. Will keep chilled for 24 hours.

• step 2

  When your barbecue is hot, toss the spring onions in the olive oil and season. Place directly on the barbecue over a high heat and cook for 2-3 mins, turning until softened and charred. Leave until cool enough to handle, then finely chop and set aside. Heat a large barbecue-proof frying pan or roasting tin over direct heat. Add the butter until foaming, then toss in the potatoes, season well and cook for 10 mins, shaking the pan occasionally.

• step 3

  To give the potatoes a smoky flavour, add some wood chips to the embers and close the lid of the barbecue as the potatoes cook. Stir through the charred spring onions and cook for a final 5 mins. Tip into a large bowl and serve.