Introducing New Hasselback Potatoes from Bannisters Farm

Splendid side dishes, drizzled with flavoured oils and herbs

Children’s menus with fun fillings

Snazzy light bites or hot buffet ideas

5 Bannisters Yorkshire Family Farm Hasselbacks

140g pancetta or bacon, diced

A splash of oil

1 ½ red pepper, roughly chopped

5 garlic cloves, peeled and left whole

1 green chilli, sliced

50g mozzarella, grated

60g spring onions, sliced

100g white cabbage, finely sliced

100g red cabbage, finely sliced

4 carrots, very finely sliced or grated

1tbp barbeque sauce

4 tbsp soured cream, plus extra to serve

Salt and pepper to season

Cook the Bannisters Hasselbacks as per instructions but remove from the oven 10 mins before the end.

While the Potatoes are cooking, heat the oil in a frying pan over a high heat and add the pancetta pieces. Keep turning until slightly crispy. Remove the pancetta from the pan and put a side of now. Add the red pepper, chilli, half of the spring onions and whole garlic cloves to the pan and cook for 5 mins.

In a large oven proof dish, add the nearly cooked Hasselbacks, pancetta, red pepper, garlic cloves, chilli and grated mozzarella. Put it all back in the oven for the last 10 minutes.

Meanwhile, make the slaw by mixing the sliced white cabbage, red cabbage, carrots and remaining spring onions together with the soured cream.

Finally remove from the oven, serve with the slaw, an extra dollop of soured cream, a drizzle of barbeque sauce and a shake of salt and pepper.

8 Baby Hasselbacks

A splash of olive oil

6 garlic cloves, peeled

Parmesan shavings

Flat leaf parsley

Seasoning

Coat the potato Hasselbacks with olive oil. Lay in a single layer on a baking tray with the cloves of garlic and then cook per instructions.

Once the Hasselbacks are cooked, finish with a sprinkle of parmesan shavings, flat leaf parsley and seasoning (if desired).