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
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