BUTTER-ROAST POTATOES

Roasting your potatoes in butter rather than oil adds extra crunch and sweetness. Hands-on time 15min. Cooking time about 1hr 45min. Serves 8

1.5kg (3½lb) Maris Piper potatoes

5 fresh thyme sprigs

75g (3oz) butter, softened

½-1tsp dried chilli flakes, to taste

1 Preheat oven to 170°C (150°C fan) mark 3. Peel and cut the potatoes into large, even-sized chunks (about 5cm/2in). Put into a pan, cover with cold water and a lid. Bring up to the boil, then turn down the heat a little, take off the lid and simmer for 8min.

2 Meanwhile, strip the leaves from the thyme sprigs into a small bowl and mix in the butter, chilli flakes, 1tsp salt (ideally flaked rock salt) and lots of freshly ground black pepper.

3 Drain the potatoes and leave to steam dry for 5min. Toss in the colander a few times to rough up the edges, then empty into a large roasting tin. Toss through the butter.

4 Roast in the oven (ideally above the lamb if sharing an oven) for 1½-1½hr, turning potatoes occasionally. Transfer to a warmed serving bowl. Serve with the shredded lamb.

PER SERVING 234cals, 4g protein, 8g fat (5g saturates), 35g carbs (2g total sugars), 4g fibre

GET AHEAD Prepare to end of step 3 up to a day ahead. Cool completely in the roasting tin, then cover and chill. Complete recipe to serve.