Hasselback baked potatoes with spicy sausages

Serves 4

To serve

• 20 waxy small
• 6 plain pork sausages
• 1 dry white wine
• 4 cloves garlic
• 1 tsp fennel seeds
• 2 tbsp rosemary leaves
• 2 tbsp olive oil
• 1 tsp black pepper

• 0.5 lemon
• 1 small handful flat‑leaf parsley
• 1 small chunk parmesan

Step 1
Heat the oven to 200C/390F/gas 6.

Step 2
Make slices in each potato about 0.5cm apart, making sure to cut only three-quarters of the way through so the potatoes stay connected at the bottom and fan out a bit as they cook.

Step 3
Carefully toss the potatoes with the remaining ingredients and arrange the potatoes cut side up, pushing some of the sausage, spices and herbs into and over the crevices in the potatoes.

Step 4
Put the tray in the oven to cook for about 30–40 minutes, or until tender throughout and caramelising nicely along the incisions.

Step 5
Remove from the oven, add the lemon juice, parsley and parmesan, and serve.