Ingredients

900g Maris Piper potatoes, sliced into 4mm rounds
5 thyme sprigs, leaves picked
2 garlic cloves, bashed
1 tbsp Coop olive oil
6 rosemary sprigs
60g Stilton, crumbled
300g pack Coop braised red cabbage with butter, to serve

Method

Preheat the oven to 200°C/fan 180°C/Gas 6

Put the potatoes in a bowl with the thyme, garlic and oil and toss to coat in the oil.

Arrange the potatoes on a baking tray in 6 stacks, starting with the biggest slices and building up to the smallest to create Christmas tree shapes.

Push a cocktail stick down the centre of each. Roast for 40-45 mins or until golden brown and crisp.

Replace the cocktail sticks from the stacks with a single sprig of rosemary to complete the Christmas tree effect.

Crumble a little Stilton over the stacks, then pop back in the oven for 3 mins, or until the cheese melts.

Serve with the red cabbage