By Lucy Madden
Cook these potatoes in a wok or a wide, preferably non-stick, pan. Carrots are one of the few vegetables that can be as good old as young; the sweet earth-taste of the long-matured carrot has as distinct a flavour as the fledgling fingertips of the young vegetable.
Heat the oil in a large frying pan and when very hot, put in the potatoes (only peeled if necessary). Lower the heat and allow to cook for about 5–10 minutes, moving around the pan so the potatoes brown on all sides and are just tender. Add the carrots and cook for a further 3 minutes, again turning the contents of the pan. Add the sesame seeds and cook for another few minutes until the potatoe