Pesto Hasselback Potato Traybake

Preheat the oven to 180°C/160°C fan.

Scrub the potatoes clean and halve them lengthways. Carefully slice 2mm thin segments through the potato, cut-side down, using a chopstick on either side to stop the knife from going all the way through. The potatoes should be intact at the base.

Cut the garlic bulbs in half through the middle of the cloves.

Lay the potatoes and garlic halves on a large lined baking tray. Drizzle plenty of olive oil over the potatoes, making sure to get some into the crevices and over the flat side too. Drizzle some olive oil over the cut side of the garlic halves and place them cut-side down on the baking tray. Sprinkle plenty of salt and pepper and bake for 20 mins.

Peel and cut the onion into eighths.

Once the 20 mins are up, remove the tray and brush the top of each potato generously with 2 tbsp of vegan pesto.

Lay the cherry tomatoes, broccoli and red onion around the potatoes. Add the herbs here over the top. Drizzle with oil and season well. Bake for another 10 mins.

Remove the tray from the oven and scatter the olives, if using, around the tray and bake for another 5 mins.

When ready to serve, drizzle more pesto all of the vegetables and finish with a shaving of lemon zest, if using.