Smoked potatoes with Thai green sauce

Prepare and light the barbecue, if using. Put the potatoes in a large pan in a single layer, then add cold water to cover and a pinch of salt. Bring to the boil, then reduce the heat to a simmer and cook for 15-20 minutes until tender.

Meanwhile, for the green sauce, toast the chilli flakes in a small pan for 30 seconds; set aside. In a food processor, pulse the herbs, capers and garlic until finely chopped. Add the remaining sauce ingredients and pulse to a coarse paste that still has some texture (like a chimichurri or pesto). Transfer to a mixing bowl and set aside.

Drain the potatoes, then add the butter to the same pan and melt over a low heat. Return the potatoes to the pan, turn them in the butter, then take off the heat and rest for 20 minutes.

If not using a barbecue, set a griddle pan over a low-medium heat. Use a slotted spoon to lift the potatoes out of the butter and transfer to the barbecue grill or griddle and cook, turning occasionally, until golden. Add the potatoes to the bowl with the green sauce and the leftover butter, toss to coat, then transfer to a serving bowl.