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Hasselback Potatoes

A recipe from the Good Food collection.


8 medium potatoes (about 1.5 kg/3 lb), peeled and cut in halves
60 g (2 oz) butter, melted
1 tablespoon fresh white breadcrumbs
⅔ cup (85 g/2¾ oz) grated Cheddar cheese
½ teaspoon ground sweet paprika



  1. Preheat oven to hot 210°C (415°F/Gas 6–7). Brush a shallow ovenproof dish with melted butter or oil.
  2. Place each potato cut-side down on a board. Using a small, sharp knife, make thin slices into the potatoes, taking care not to cut right through. Place the potatoes, sliced side up, in the prepared dish. Brush with the melted butter. Bake the potatoes for 30 minutes, brushing occasionally with butter.
  3. Sprinkle with the combined fresh breadcrumbs, grated cheese and paprika; bake for another 15 minutes or until golden brown. Serve immediately.


Fast Herbed Cabbage

SHRED 440 g (14 oz) of cabbage finely. You can use green or red cabbage, or a combination of both. Melt 30 g (1 oz) of butter in a pan with a lid, add the cabbage and toss to combine with the butter. Put the lid on the pan and ‘steam’ the cabbage over low heat for about 5 minutes, until tender. Remove the lid and lift the cabbage with tongs from time to time to cook it evenly. Stir through 4 tablespoons finely shredded basil and serve immediately. Season to taste with salt and freshly ground black pepper. Serves 2.


COOK 12 small new potatoes in a pan of boiling water until just tender. Drain and return to the pan. Add about 30 g (1 oz) butter and 1 tablespoon each of chopped fresh chives and fresh lemon thyme leaves. Cover with a lid; shake over low heat until the butter has melted; season. Serves 4.

Main ingredient:
Side Dish


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