Butter-roast potatoes

Roasting your potatoes in butter rather than oil adds extra crunch and sweetness.

SERVES 8 PREP 15min COOK about 1hr 45min

• 1.5kg (3¼lb) 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 to the boil, then turn down the heat, take off the lid and simmer for 8min.

2 Meanwhile, strip the leaves from the thyme into a bowl and mix in the butter, chilli and 1tsp salt.

3 Drain potatoes and leave to steam dry for 5min. Toss in the colander to rough up the edges; empty into a roasting tin. Toss through the butter mixture.

4 Roast in the oven (ideally above the lamb if sharing an oven) for 1¼-1½hr, occasionally turning until golden. Transfer to a bowl and serve with lamb.

PER SERVING: CALS 210; FAT 8g; SAT FAT 5g; CARBS 32g

GET AHEAD Prepare to end of step 3 up to a day in advance. Cool in the tin, then cover and chill. Complete recipe to serve. 3 Meanwhile, get a large bowl of iced water ready. Drain the cabbage and add to the water. Leave for a few min, drain, then dab dry with kitchen paper. 4 To serve, melt the butter in a large frying pan or wok, add the caraway seeds and toast for 1min. Add the honey, blanched cabbage and plenty of seasoning. Heat through; check seasoning. Transfer to a warmed serving bowl and scatter over the pistachios, if using.

PER SERVING (WITH NUTS): CALS 58; FAT 4g; SAT FAT 2g; CARBS 5g

GET AHEAD Prepare to end of step 3 a day ahead. Put dried cabbage in a bowl, cover with clingfilm and chill. To serve, complete recipe.