TO­DAY’S RECIPE:

Has­sel­back jacket pota­toes

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SIM­PLE and de­li­cious. SERVES 4

In­gre­di­ents

4 large bak­ing pota­toes 50g/2oz but­ter 1 tsp smoked pa­prika 8 slices pro­sciutto 175ml/6fl oz half-fat soured cream

Method

Heat oven to 200c/180c fan/gas 6. Cut slits into each potato, three-quar­ters of the way through, at 5mm in­ter­vals. Melt the but­ter with the pa­prika and brush all over the pota­toes, push­ing it down into the slits. Place on a non-stick bak­ing tray and bake in the oven for one hour and 15 min­utes un­til crispy and golden, and you can push a skewer into the potato.

When the pota­toes are nearly cooked, line a bak­ing tray with bak­ing parch­ment. Fold each piece of pro­sciutto back and forth as though mak­ing a fan, then place the slices on the tray and bake for ten to 15 min­utes, on the shelf be­low the pota­toes, un­til crisp. Re­move pota­toes from the oven, spoon over soured cream and top with the crispy pro­sciutto to serve.

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