Is it a roastie? Is it a jacket spud? Is it a big round chip? No – it’s a hasselback potato, crisp on the outside, soft in the centre, looks posh but is easy to make and perfect with steak ...

Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just ...

Bucking conventional wisdom, Luke Willcox from Seasonal Spuds, suggests that to combat food waste, potatoes should actually be kept chilled in the fridge. It turns out that tucking them away in a ...