Black pepper hasselback potatoes
Serves 4 Prep 10 mins Cook 30 mins 2.5kg medium potatoes, scrubbed (choose a variety that roasts well, such as Maris Piper) 21/2 tsp black peppercorns 150g butter 120ml olive oil 2 large lemons, zest pared
1 Heat oven to 200C/180C fan/ gas 6. Rest each potato on a large serving spoon and cut down widthways at 3mm intervals – this will stop you from slicing all the way through. Repeat with all the potatoes. Roughly grind the peppercorns with a pestle and mortar.
2 Melt the butter and the oil in a large roasting tin. Once sizzling, add the sliced potatoes and pared lemon zest. Toss well so that all the potatoes get coated in the fat, then season well with salt and three quarters of the freshly ground black pepper.
3 Roast on the bottom shelf of the oven for 1 hr-1 hr 15 mins until golden and tender. Before serving, discard the lemon zest and scatter over the remaining freshly ground black pepper. PER SERVING 415 kcals, fat 25g, saturates 10g, carbs 42g, sugars 2g, fibre 4g, protein 5g, salt 0.5g