Method

• Preheat the BBQ. Cut slashes in the cut sides of the potatoes and rub with the olive oil before sprinkling with salt and pepper.
• Lay cut side down, on the opposite side of the BBQ from the coals and cover with a lid. Allow to smoke for 1 hour before turning and cooking for 30-45 minutes more or until completely tender and smoky.
• Meanwhile place the onions and the butter in a large saucepan. Set the heat to medium and cover with a lid. Allow to cook, stirring every 5 minutes for 30-40 minutes.
• The onions will release their own juices and begin to caramelise. If they begin to stick, add a little of the measured beer.
• Add the beer and increase the heat. Allow to bubble and reduce for 20 minutes or so, until the beer has evaporated, and the onions are sticky. Set aside.
• For the chutney, blitz all the ingredients in a food processor until combined with some texture.
• Serve the potatoes, covered in the sticky onions, a drizzle of chutney and some crème fraiche and chilli flakes if liked.