Tomatillo Guacamole Hasselbacks

METHOD

1. Preheat oven 180C fan. Then, place each unpeeled potato on a chopping board and lay a chopstick either side lengthways. Cut vertical cuts in the potato at 3mm intervals, stopping when the knife hits the chopstick. Repeat with the remaining potatoes and lay in a roasting tin.

2. Mix the oil with the chicken stock powder and drizzle over the potatoes, ensuring it seeps into all the gaps.

3. Roast for 50-60 minutes or until the potatoes are golden and tender throughout.

4. For the tomatillo guacamole, pop all the ingredients into a pestle and mortar (or food processor) and pound/ pulse until you have a chunky, homogenous paste. Taste, adjust the seasoning to your liking and set aside

5. Top the potatoes with the crab, guacamole and pink onions and garnish before tucking in! Muy Bonita!

Pink Pickled Onions

1. Ingredients:

   2-3 Large Red Onions, finely sliced
   100ml Cider Vinegar
   1 Orange, juice
   1 Lime, juice
   ½ tsp Salt
   500g White & Brown Crab Meat Mixed
   Fresh Cucumber, Radish & Lime to serve

   Method
   In a large bowl, add your onions, then boil the kettle and pour over the onions. Allow to soak for 10 minutes then drain and mix the remaining ingredients until combined. Set aside to cool then pop in the fridge in a sealed jar. These should be made at least 4 hours ahead.

THIS RECIPE WAS CREATED AND PHOTOGRAPHED BY GOURMET GLOW.

What you will need