The Crispiest Hasselback Roasted Potatoes with Taleggio and Scotch Bonnet Gravy Recipe

Ingredients

• 250g of unsalted butter
• 1 bunch of fresh parsley, finely chopped
• 1 bunch of fresh chives, finely chopped
• 4 garlic cloves, minced
• salt
• pepper
• 1 large red onion, finely sliced
• 250ml of water
• 150ml of white wine vinegar
• 75g of caster sugar
• 700g of Nanna Tate potatoes
• flaky salt
• 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 of butter
• 20g of plain flour
• 100ml of red wine
• 400ml of beef stock
• 1 sprig of rosemary
• 1 bay leaf
• 40g of butter
• 150g of Panko breadcrumbs
• 1 handful of fresh parsley, finely chopped
• 1 handful of fresh basil, finely chopped
• 100g of grated Parmesan
• 150g of taleggio, sliced into strips
• 5 rashers of streaky bacon, cooked until crisp and roughly chopped