Ingredients

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;

Method

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