The main event

TIP Omit the feta for a vegan option. Add chopped swede or celeriac into the mix – peel and chop to a similar size, boil and roast as per potatoes

Crushed new potatoes

A crispy take on the trusted favourites. Serves: 8 • Ready in 1 hr 5 mins

2kg new potatoes

3tbsp olive oil

1tbsp freshly chopped rosemary leaves

20g feta cheese

Handful parsley leaves

1 Preheat the oven to 200C/gas 6. Boil the potatoes for 10 mins until tender, remove and drain. Place in a roasting dish, crush slightly with a wooden spoon then drizzle over olive oil and scatter over the rosemary. Roast for 40 mins until golden and tender.

2 Remove and cool slightly before topping with feta and parsley, and serving with the roast.

Per serving: 253 cals; 8g fat; 3g sat fat; 38g carbs >>