ROSEMARY POTATOES

Preheat the barbecue. Cut the potatoes into 3 mm/% inch thick slices. Plunge into a large bowl of water to wash off the starch.
Drain and pat dry with kitchen paper.
Take a huge sheet of foil and smear some of the butter over an area in the middle measuring about 30 x 20 cm/ 12 x 8 inches. Arrange a single layer of potatoes on the greased area. Sprinkle with some of the rosemary, season to taste with salt and pepper and dot generously with butter. Repeat until the potato slices, rosemary and butter are used up-there should be three layers. Fold over the foil to make a flat parcel, sealing the edges well. Wrap the parcel in 2 more robust pieces of foil, sealing well.

Cook over hot coals, occasionally turning, for 45 minutes, or until the potatoes are tender. Open the parcels and serve immediately.

SERVES 5-6

675 g/1 lb 8 oz potatoes, scrubbed
225 g/8 oz unsalted butter
2 tbsp chopped fresh rosemary leaves
salt and pepper