Ingredients

100g local unsalted butter, softened 2 large garlic cloves, crushed 2 tbsp chopped flat leaf parsley ½ tsp smoked paprika 1 lemon, zested, then cut into wedges 750g Jersey Royal pearl potatoes;

Method

1. Mash together the butter, garlic, parsley, smoked paprika and lemon zest, along with some black pepper, until well combined 2. Cut thin horizontal slices across the potatoes, taking care not to cut all the way through 3. Massage a little butter into the slices of each potato, reserving some to serve 4. Tear off six pieces of foil, divide the potatoes between them and wrap each one up so they’re fully sealed 5. Put the parcels on the barbecue over indirect heat and cook for 40-45 mins, rotating occasionally, until the potatoes are cooked through; alternatively, put the parcels on a griddle pan over a medium heat and cook for the same length of time 6. Carefully remove the potatoes from the parcels and return to the barbecue or griddle for 2-3 mins, turning occasionally, until lightly charred 7. Transfer to a serving dish, spread with the reserved butter and serve with the lemon wedges