Hasselback new potatoes with hot honey & goat's cheese

Preheat the oven to 200ºC, gas mark 6. ‘Hasselback’ the potatoes by making slices across the width of each about ⅔ of the way down, 1-2mm apart. You can set the potatoes between the handles of two wooden spoons as a guide. Distribute most of the thyme leaves between the cuts (reserve the sprigs) and season. Arrange the potatoes in a roasting tin (roughly 28x19cm) so they fit snugly, drizzle with the oil and dot with the butter. Roast, basting with the butter in the tin a couple of times, for around 40 minutes or until the potatoes are golden and cooked through.

Put the chilli powder and honey in a small frying pan and heat gently for 1 minute to combine. Pour over the potatoes and roast for a final 5 minutes. Transfer the potatoes to a platter and crumble over the goat’s cheese and the last few sprigs of thyme.