Honey Glazed Crunchy New Potatoes with Chicken

Make these little bite sized snacks to hand round at a party. Just don't be surprised if there's none left at the end of the evening!

Honey Glazed Crunchy New Potatoes with Chicken
Serves 4

Ingredients

6 -8 New potatoes, with skins on
3 x 15mlsp (3tbsp) Olive oil
1 x 15mlsp (1tbsp) Honey
85g (3oz) Cream cheese
85g (3oz) Crème fraîche
1 x 15ml sp (1tbsp) Mayonnaise
1 x 15ml sp (1 tbsp) Chives, chopped
170g (6oz) Cooked chicken breast, broken into small pieces
120g Salad leaves

Dressing
4 x 15mlsp (4tbsp) Olive oil
2 x 15mlsp (2 tbsp) White wine vinegar
1 x 15mlsp (1tbsp) Honey

Temperature: 220°C, 425°F, Gas Mark 7

Method
1. Cut the potatoes in half, place in a pan of cold water and bring to the boil. Adjust the heat and simmer until just cooked - don't overcook.

2. Pre-heat the oven.

3. Drain the potatoes and allow to cool. Meanwhile beat together the oil and honey.

4. Place the potatoes cut side down on the work surface and press with the heel of the hand to crush slightly - the skins will split and the potatoes will look a bit 'ragged'

5. Line a roasting tin with some greaseproof paper. Brush each potato with the oil and honey mixture and place in the roasting tin. Roast until golden brown and crunchy.

6. Mix together the cream cheese, crème fraîche,mayonnaise and chives.

7. When the potatoes are cooked remove from the oven and allow to cool a little before topping with a 5ml spoonful (teaspoon) of the cream cheese mixture and
pieces of chicken.

8. Mix the oil, vinegar and honey together to make the dressing.

9. Serve the potatoes with salad leaves and the dressing.