Festive loaded hasselback potatoes

Preheat an oven to 190°C/gas mark 5

Place a wooden spoon alongside a potato – this will stop you from accidentally cutting all the way through. Slice into the potato until you hit the spoon; the finer the slice, the more crispy they will end up, so try to get as many slices into each potato as possible. Repeat with each potato. This step can be done in advance, but store in a bowl of cold water to prevent discolouration if not cooking straight away

Place the potatoes in a baking tray with the rosemary and garlic, then drizzle with oil and a pinch of salt and toss to coat evenly. It is important each potato is lightly coated with oil for a crispy finish. Roast in the oven for 50–60 minutes or until golden and crisp

While the potatoes roast, cook the bacon under a grill or in a pan until crisp. Drain on kitchen paper then roughly chop

For the chestnut gremolata, mix chestnuts, garlic, lemon zest, parsley and olive oil. Taste and season with salt and pepper as needed

Once the potatoes are cooked, transfer into an ovenproof serving dish and sprinkle over the grated cheese and chopped bacon. Return to the oven for 5-10 minutes or until the cheese has melted

To serve, gently warm the cranberry jelly and drizzle some on top (serving the rest in a bowl on the side) and sprinkle with crispy shallots, chives and the chestnut gremolata