Jersey Royal potato and chocolate pastries

In a bowl, soak the yellow raisins in brandy and leave to macerate while you prepare the other ingredients

Scrub the potatoes and cook in boiling salted water for up to 20 minutes, or until semi-soft

Drain well and dry thoroughly. The potatoes should be nice and waxy. Slice crossways into thin discs and set aside in bowl

While still warm, add the melted butter and season with a pinch of sea salt

Press tightly into 6cm diameter bun cases or individual moulds and chill to set for at least 1 hour

Roll out the puff pastry to a thickness 0.5cm

Use a knife to run around the set potatoes and remove from their moulds

Place the set moulded potato circles along the centre of the puff pastry with a few gaps between. Add a few of the macerated sultanas on top. Brush the outside edge of the pastry with egg wash and fold over the top to seal with the opposite edge

Use a 8cm round pastry cutter around each set of potatoes to form individual rounds. Using a small 2cm pastry cutter, make a hole in the top each round and push in the shaved chocolate, lightly score to make an attractive pattern

Egg wash and sprinkle with a little sea salt. Set aside in the fridge to chill and set for approximately 30 minutes

Preheat the oven to 240°C/gas mark 9. Bake the puffs for approximately 10 minutes. Remove from the oven and check the base is crisp and not soggy and the pastry is golden brown on top. Serve warm