Garlic and thyme potatoes
4 baking potatoes 6 garlic cloves, skin on 2 tbsp olive oil 1 lemon 100g unsalted butter, softened 2 sprigs thyme, plus extra to garnish sea salt and black pepper Preheat the oven to 200°C/gas mark 6. On a small oven tin, place the garlic cloves and cover them with 1 tbsp of the oil. Roast for 10-15 mins until soft. After leaving to cool slightly, remove the skins and mash together in a bowl, using the back of a fork. Zest in the skin of the lemon, then add the juice of half the lemon. Mash in the butter, the remaining oil and thyme leaves from the sprigs, and season with salt and pepper. Slice each potato into six discs, keeping them together, and place each potato on a 15cm square piece of tin foil. Sandwich the potato slices together with the garlic butter. Wrap each potato up tightly and place on an oven tray. Bake for 1 hr, then remove from the oven and fold back the foil on all of the potatoes. Bake for a further 20 mins until golden on top. Serve, garnished with the extra thyme.