Ribbed Pota­to with Pre­mi­um Tuna Pâté

Wash the potatoes and cut 3mm thick slits. Make sure you don’t cut all the way through but to leave enough to keep the potato in one piece.

Put the potatoes on a tray, stick rosemary sprigs into the potato slits, add salt and drizzle with olive oil.

Add lemon zest and bake at 200°C for about 35 minutes; take the potatoes from the oven and add the Tuna Pâté into the slits (this can easily be done with a confectionery bag).

Bake for another 15min to get a golden yellow crust.