Festive hasselbacks

1 . Stage

Heat the oven to 200C/180C fan/gas 6. Place a potato between the handles of two wooden spoons, then carefully make multiple slices ½ a cm apart across your potato, ensuring that you do not slice all the way through (the handles of the spoons should stop your knife). Repeat for all the potatoes.

2 . Stage

Arrange the potatoes in a baking tray, drizzle with the vegetable oil and scatter over the mixed herbs. Use your hands to rub the oil and herbs over each potato. Season with a generous amount of salt and pepper, then add the garlic cloves to the tray.

3 . Stage

Put the potatoes in the oven to bake for 55 mins. Remove halfway through and baste with the garlic oil for extra crispiness.

4 . Stage

Meanwhile, lay your bacon rashers on a baking tray lined with baking parchment. Mix the oil, maple syrup and hot sauce (if using) in a small bowl and brush all over your rashers. When the hasselback’s have 15 mins left in the oven, put in the bacon.

5 . Stage

When you remove the potatoes and bacon from the oven, the slits within the potatoes should have started to open. Carefully wedge 3 slices of brie into each potato. Be careful as your potatoes will be hot and the brie will start to melt. Slot in a couple of crispy bacon segments in the remaining slits.

6 . Stage

Squeeze out the roasted garlic from its skin and add to the tops of the stuffed potatoes, then return to the oven for a few minutes.

7 . Stage

Remove from the oven and serve with a little caramelised onion chutney on top, plus a sprinkling of thyme leaves, if you like.