Olive oil-baked potatoes
Crispy, moreish baked potatoes cooked with just olive oil and salt, by Gary Rhodes
Crunchy red cabbage, studded with juicy apricots and drizzled with tangy maple mustard dressing. A colourful lunch or satisfying side salad
Nutrition: per serving
Mix the oil, vinegar, mustard and maple syrup in a bowl. Stir in the cabbage, apricots, shallot, walnuts and parsley. Toss well, then gently fold the ham through.