Cider-glazed potatoes

Serves 6 6 large baking potatoes, washed and peeled 60 g/2 oz/4 tbsp butter 1 litre/1¾ pints/4 cups cider (hard cider) 1 tbsp sea salt

Chef’s note Cooking with cider is not unlike cooking with wine. The first rule is that you don’t cook with something you wouldn’t be willing to drink with the dish or meal. Use a craft cider for these potatoes rather than a mass-market beverage. It’ll show itself worth the effort. Cut the potatoes into 2.5 cm/1-inch slices. Using a 5 cm/2-inch round cutter, cut each slice into a circle and reserve the scraps for another use. Place the potatoes, butter, cider and salt into a large pan over a high heat. Bring to a boil and reduce heat to medium–low. Reduce the liquid to the consistency of syrup. The caramelising of the potatoes begins. Cook until the potatoes are nicely golden and tender. If they colour too much but are not cooked, add a bit of water. Remove, cover and keep warm until ready to serve.