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Pre-heat the roasting tray with oil and two tablespoons of butter and salt.
Peel and chop some white potatoes.
Take a bowl and add two teaspoons of English mustard. Mix with grounded pepper until completely blended. Then, add four teaspoons of honey.
Once hot, add the potatoes and baste your peeled spuds in the mixture.
Cook the potatoes until roughly 20 minutes before they are due to come out of the oven.
Baste every five minutes until suitably crunchie and ready to eat.