Baby potatoes with smoked butter

Preheat the oven to 220°C and line a baking tray with baking paper. Place the baby potatoes into a saucepan, cover with cold salted water and bring to the boil. Cook for 10 minutes until just tender when pierced with a knife. Drain and leave to steam-dry for 5 minutes

Place the potatoes on the tray and toss with the olive oil and a generous amount of salt and pepper. Roast for 25 minutes, turning once or twice, until golden

Heat the small piece of charcoal over a direct flame until it turns white – you can do this on a gas stove, or light a barbecue chimney starter outside and heat the charcoal in there. Or if you don’t have a chimney, use your barbecue

Melt the butter in a pan and transfer into a borosilicate/heatproof glass or metal container. Drop in the piece of white hot coal and quickly close the lid to extinguish it. Leave to smoke for 5 minutes, then remove the coal and strain the butter through a sieve into a bowl (discard the coal). Set aside until ready to serve

Remove the potatoes from the oven and transfer to a large bowl. Toss with the smoked butter and most of the chives before transferring to a warm dish

Finish with the remaining chives and some flaky sea salt and black pepper