Hasselback new potatoes, two ways

To cut, use a small knife, and don’t slice too near either end of the potato.

Serves 10 • Ready in 1hr 10mins

500g new potatoes, scrubbed and sliced at 5mm intervals, stopping 5mm from the bottom

2tbsp salted butter, melted

2tbsp honey

100g Brie, sliced

100g crème fraîche a few sprigs of dill, chopped

50g smoked salmon, torn into bite-sized pieces

1 Heat the oven to 200C/Gas Mark 6. Put the prepared potatoes onto a baking tray and brush all over with half the butter. Bake for 20-30mins or until tender.

2 Mix the remaining butter with the honey. Remove the potatoes from the oven and brush all over with the honey mixture, ensuring to get well into the gaps in the potatoes. Tuck the Brie into the gaps of half the potatoes as well, then return to the oven for 10-15mins until the cheese has melted.

3 Meanwhile, combine the crème fraîche and dill, and season with salt and freshly ground black pepper to taste.

4 Once the potatoes are ready, remove from the oven. Place a dollop of the crème fraîche mixture onto the naked hasselbacks, then a piece of the smoked salmon. Serve on a platter with the extra crème fraîche dip on the side. Per serving: Cals 151, Fat 10g,

Sat fat 6g, Carbs 11g