Fondant Potato

Peel the potatoes and slice the sides off to flatten. Peel into sort of barrel shapes (but with two flat sides).

Now using the speed peeler or sharp knife, take the edge off all the way round - see the picture below.

Repeat on the other side of each potato. This will stop the edges from burning.

Season the potatoes and heat up a glug of oil in a frying pan just big enough to take both potatoes.

When the oil is nice and hot, add the potatoes and cook for a couple of minutes before turning.

They should be nicely coloured on one side and lightly browned on the other.

Now make sure the more coloured side is facing up and add the thyme sprigs and the butter.

Leave to cook for about 5 minutes over medium/low heat. The butter will foam nicely.

Add the chicken stock, carefully so you don't get splashed by the hot oil and butter.

Only add enough chicken stock so it only comes halfway up the potatoes.

Cover the frying pan and put it on the middle shelf of your preheated oven for about 20 to 25 minutes by which time they will have soaked up the lovely stock.

Make sure they're cooked through and serve straight away with whatever you fancy; a nice steak would be good.