Prep: 30 mins
Cook: 2 hours
Servings: 4 - 6

Hasselback Roasted Potatoes with Taleggio & Scotch Bonnet Gravy

An exclusive recipe, created for Nanna Tate by Great British Chefs Kitchen.

Hasselbacked potatoes, rubbed with a garlic and herb butter, topped with taleggio and roasted until crisp, then finished with homemade pink pickled onions, herby crumb and a spicy Scotch bonnet gravy.

Start cooking

Ingredients

Garlic and herb compound butter

250g unsalted butter
1 bunch fresh parsley, finely chopped
1 bunch fresh chives, finely chopped
4 garlic cloves, minced
Salt and pepper

Pink pickled onions

1 large red onion, finely sliced
250ml water
150ml white wine vinegar
75g caster sugar

Hasselback roasted potatoes

700g Nanna Tate potatoes
Flaky salt

Scotch bonnet gravy

1 red onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, minced
2 scotch bonnet chillies, seeds removed and finely chopped
20g butter
20g plain flour
100ml red wine
400ml beef stock
1 sprig rosemary
1 bay leaf

Herby crumb

40g butter
150g panko breadcrumbs
1 handful fresh parsley, finely chopped
1 handful fresh basil, finely chopped
100g grated Parmesan
Salt and pepper

Garnish

150g of Taleggio, sliced into strips
5 rashers of streaky bacon, cooked until crisp and roughly chopped

Let’s get cooking!

Step 1 of 6
COMPOUND BUTTER

Preheat the oven to 190°C / Fan 170°C / Gas 5.

Blitz all the ingredients for the compound butter in a food processor until combined, then transfer to a bowl.
Step 2 of 6
PICKLED PINK

Mix together all the ingredients for the pickled onions, stirring to dissolve the sugar. Set aside to pickle for at least 40 minutes.
Step 3 of 6
HASSELBACKS

Place one potato between two chopsticks – these will act as guardrails to stop you from cutting all the way through the potato.

Cut the potato at 1/4 cm intervals down to the chopsticks – they will prevent you cutting all the way through.

Repeat with the remaining potatoes.

Rub all of the potatoes with the compound butter mix, and grease a baking dish with more butter.

Add the potatoes to the buttered dish and dot around some extra butter.

Roast the potatoes for around 50 minutes, but don’t turn the oven off after you take them out, as they will be finished with the taleggio.
Step 4 of 6
SPICY GRAVY

To make the scotch bonnet gravy, first heat a dash of vegetable oil in a pan. Add in the onions, carrot and celery and cook for 10–15 minutes until soft, then add in the garlic and scotch bonnet.

Once these have cooked down for another few minutes, add the butter and, once it’s melted, add in the flour and stir well to coat

Cook out the flour for a minute before adding in the red wine. Bring to a simmer and reduce by half, then add in the beef stock, stirring well to avoid any clumps. Add in the rosemary and bay leaf, then turn the heat down to low and simmer for 20 minutes.

Once the gravy has simmered for 20 minutes, strain it through a fine mesh sieve then transfer to a clean saucepan. Reduce the gravy over a medium heat until it’s thick enough to coat the back of a spoon.
Step 5 of 6
HERBY CRUMB

For the herby crumb, melt the butter in a pan then, once melted, add in the panko breadcrumbs and toast until golden. Add in the herbs then mix in the grated parmesan and season with salt and pepper to taste.
Step 6 of 6
BRING IT ALL TOGETHER

Place the Taleggio around the roasted potatoes. Bake for another 10 minutes until melted, then top with the crispy bacon, herb crumb and pink pickled onions.

Serve with a generous drizzle of the scotch bonnet gravy.