Hasselback Potatoes Three Ways

Preheat your oven to 180°C/356°F.

Start by cutting across the potatoes with about 0.5cm intervals. Place the potatoes on a baking tray and drizzle over some olive oil. Sprinkle salt and pepper over the top and make sure everything is rubbed into each potato. Place in the oven for 50 minutes.

Add your chopped red peppers, a quartered red onion and a halved lemon (cut side down) to a tray. Drizzle with olive oil. Roast in oven for 50 minutes.

Add the roasted vegetables to a blender with the pulp of the roast lemon, red wine vinegar, red chilli, oregano, paprika, salt, pepper and olive oil. Blitz until smooth.

Once the potatoes are cooked, drizzle the sauce over the top, crumble some feta over them and tuck into this spicy goodness.

Into a blender, add your coriander, mint, chilli, yoghurt, salt and pepper. Blend until smooth.

Once the potatoes are cooked, drizzle the raita over the top along with some mango chutney. Tuck in!

Into a bowl, add your finely chopped parsley, coriander, red onion, crushed garlic clove, red wine vinegar and olive oil. Mix together.

Get on with your steak. For a medium rare steak, fry on a medium heat for 4 minutes on each side.

Once the potatoes are cooked, drizzle over the top of the potatoes and serve with your side of steak! Enjoy.