The potato is probably one of the most versatile foods that we have. It can be cooked in so many different ways and it is one of the fundamental parts of many a fine meal.

Here is a way of cooking spuds that you may not have come across before…

Hasselback Potatoes.

1. Grate yourself a bowl of mature cheddar, pre-heat your oven to 200c (Gas Mark 6) and peel some potatoes. Smaller ones (around the size of an egg) are the best to use. Don’t cut them up; instead, place them in the bowl of a wooden spoon and repeatedly slice them almost the whole way through. Leave a gap of 2 or 3mm between each slice.

2. Brush a little olive oil over each of your potatoes and place them on a baking tray. For a touch more flavour, you can sprinkle them with salt and a touch of rosemary.

3. Cook your spuds in the middle of the oven for around 45 minutes.

4. After this time, have a look and see if they are about done. If they only need another five minutes or so then it is time to do the yummy bit…

5. Sprinkle the cheese over your potatoes and put them back into the oven. Keep your eye on them now because the cheese will not take very long to melt into your spuds… or to burn if you are not careful!

These are a great accompaniment to many different foods but I would recommend that you have them with something moist. They can be a little bit dry otherwise and you will end up with a raging thirst for the evening! Baked beans and sausages make brilliant companions for Hasselback’s. It may be a bit basic, but it is a very nice meal and simple to prepare (that is why I can do it…).

I think I have a solution for what we should plan for Jayne’s party. Who would be up for a abrupt trip and spending a bit of cash on some chalets.