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BOOK: Caro: Liza Minelli autobiography Kids, Wait Til You Hear This!

SCREEN Caro: The Invite movie

FOOD: Corrie: Thyme and Sumac Hassleback Potatoes from ‘Winter’ by Louise Franc

Serves 4

8 medium roasting potatoes

60g butter

2 TBS olive oil

1 TSP thyme leaves, plus extra to garnish

1 TSP chopped rosemary leaves

1 TSP sumac

Preheat the oven to 180°C/350°F (fan-forced). Line a baking tray

with foil.

Lay one potato on a chopping board, and place two wooden spoons

or two large chopsticks along the length of either side of the potato.

Starting at one end and working to the other, cut thin slices into

the potato,, bringing the knife down to the wooden spoons, which

will prevent you cutting all the way through. This will take some

time, but the effect will be worth your patience. Repeat with the

remaining potatoes.

Gently fan out the potatoes, to allow the fat to get between the

slices, then place on the baking tray.

Melt about 1 tablespoon of the butter, and mix with the olive

oil, thyme, rosemary and sumac. Brush the butter mixture

onto the potatoes, using the bristles to gently get some of the

butter between the slices. Season with salt and freshly ground

black pepper.

Transfer to the oven and roast for 30 minutes. Melt the remaining

butter, use it to baste the potatoes, then roast for a further

15 minutes.

Season with salt and pepper, garnish with extra thyme and serve.