Roast potatoes will seem so mundane next to these herby potato stacks, oozing with melted Stilton

Ingredients

Rosemary and thyme potato Christmas trees

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

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6
2. Put the potatoes in a bowl with the thyme, garlic and oil and toss to coat in the oil
3. 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
4. Push a cocktail stick down the centre of each. Roast for 40-45 mins or until golden brown and crisp
5. Replace the cocktail sticks from the stacks with a single sprig of rosemary to complete the Christmas tree effect
6. Crumble a little Stilton over the stacks, then pop back in the oven for 3 mins, or until the cheese melts
7. Serve with the red cabbage