700g/1½lb small round new potatoes cleaned and dried thoroughly
1 tablespoon light soy sauce and the same of dark
1 tablespoon of honey
1 tablespoon of olive oil
1 teaspoon tomato puree
½ teaspoon mustard
a pinch of cayenne pepper
25g/1oz sesame seeds

Method:

1. Preheat the oven to Reg 5 190°C/375°F
2. Mix together the soy sauces, honey, olive oil, tomato puree, mustard and cayenne pepper.
3. Pour this mixture over the potatoes in a large roasting tin and stir to coat.
4. Place in the over and roast for 45 mins, shaking the tin every quarter of an hour to prevent sticking. Five minutes before the end of the cooking time sprinkle with sesame seeds.
5. These potatoes are best served hot with roast beef or lamb.

This recipe is one of a series produced by Sue Bridger for the NFWI to illustrate vegetable cookery at the RHS show in Tatton.