This works best with small, whole new potatoes, cooked in their skins. Use bamboo skewers, rather than metal ones, since the rough surface will stop the potatoes moving around too much.

Wash twenty small new potatoes and put then in a pan with enough cold water to cover them. Add a teaspoon of salt. Bring to the boil and then reduce the heat, and simmer for twenty minutes, partially covered. When cooked, drain off the hot water, cover the potatoes with cold water from the tap and allow to cool.

While the potatoes are cooking, make up the marinade. In a jar with a screw-top lid, put two tablespoons of dark soy sauce, one teaspoon of grain mustard, and one tablespoon of honey. Shake well to mix.

Thread five of the cooled potatoes onto each of four bamboo skewers. Put the potato skewers in a shallow dish and pour over the marinade, turning to make sure the spuds are completely covered. Put in the fridge until ready to barbecue!

Cook the potatoes over hot coals for a few minutes only, turning frequently - just enough to get them thoroughly warmed through and the coating nicely caramelised - but not burnt!