Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
put the butter, herbs, garlic and lemon in a food processor and season well. whizz until combined then put on a sheet of clingfilm and twist into a sausage shape. wrap in foil and freeze. the butter will keep in the freezer for a few weeks – just cut slices to use when you need them.
heat the oven to 180c/fan 160c/gas 4. take 4 lengths of baking parchment. put a quarter of the potatoes on one sheet of the parchment. top with a couple of slices of the herb butter. fold over the parchment and fold in the edges to make a parcel. repeat for the other three parcels. put on a baking tray and cook for 30-40 minutes. serve in the bag.