Peel the potatoes and cut in half.

Next boil the potatoes as normal with a pinch of salt in the water. Normally takes about 12-15 from boiling point to cook.

In the meantime start making the sauce.

Heat the olive oil in a frying pan on a medium heat.

Add the garlic to the pan and lightly fry for a minute.

Reduce temperature to low and add the chilli, salt, stock cube (crumble into the pan with your fingers), whiskey and beer. Simmer down for 3-4 minutes (less time required if you prefer the sauce thinner). Stir often.

Add the chopped coriander. Cook between 1-2 minutes. Stirring often.

Remove from the heat and set aside.

When potatoes are done drain well.

Pour the sauce over the potatoes, mix well and serve.