Danish caramelised potatoes (Brunede kartofler)

1. Boil the small new potatoes in their skins in salted water for 15-20 minutes until tender, drain, peel and leave to cool completely (it's best to cook them the day before).

2. Rinse the potatoes in cold water and let them drain, but leave them slightly moist.

3. Spread the sugar evenly in a wide frying pan and melt it over medium heat without stirring until it becomes a light golden caramel.

4. Add the butter and stir until it melts into the caramel to a smooth, foamy sauce.

5. Add the potatoes and shake the pan for 5-8 minutes until every potato has a glossy brown caramel coating.

6. Serve at once with the Danish Christmas roast duck or roast pork.

Tip: There's no Danish Christmas without brunede kartofler: they go with roast duck, flæskesteg and red cabbage. The trick is cold, moist potatoes: the caramel clings nicely to cold potatoes, and the water helps the coating stay even. Don't stir the sugar while it's melting or it may crystallise.