Hasselback sweet potatoes with cottage cheese & ’nduja

Preheat the oven to 210ºC, gas mark 7. Cut multiple slices into the top of each sweet potato, 2-3mm apart, each about ¾ of the way through the potato (sit the potatoes on a spoon to help). Put on a small baking tray, rub about 1 tsp oil over each potato and bake for 45 minutes. Use a fork to encourage the slices to splay out, then return to the oven for a further 15 minutes until crisp on top and soft within.

Meanwhile, gently warm the ’nduja and ½ tbsp oil in a small pan set over a very low heat, prodding with a spatula after a few minutes to encourage the ’nduja to soften and break up. Once soft, remove from the heat and stir in the remaining olive oil (about 1 tbsp). In a small bowl, stir together the cottage cheese and the juice of 2 lime wedges.

Sprinkle a few sea salt flakes and squeeze a wedge of lime into the gaps between the slices of each potato, then smear ½ of the ’nduja over the potatoes. Divide between 2 plates, then top each potato with cottage cheese, spooning the remaining ’nduja and its oils over the curds. Sprinkle over the chives, and serve the sweet potatoes with a wedge of lime on each plate for squeezing.