Pre-heat the oven to 180ºC.

Give the potatoes a wash, then dry and place on a baking tray lined with parchment paper (which helps with cleaning!)

With a knife carefully slice each of the potatoes cutting only 3/4’s way down stopping before you cut through tot he bottom. Space the slices about 2mm apart then bake for 20 minutes.

Remove from the oven, then add the 12 cherry tomatoes on the vine to the baking tray and brush each of the potatoes with the oil that is on the base of the tray (basting them with the oil that is already there). Return to the oven and cook for a further 15 minutes.

At the same time, scatter the pumpkin seeds onto a tray and add to the oven for 10 minutes.  You just want them to toast gently so they release their beautiful flavour.

Remove the pumpkin seeds from the oven then add to a blender along with the basil, spinach, goat cheese, olive oil, roasted garlic and black pepper.

Remove the potatoes and tomatoes from the oven and place on a plate for serving along with the roasted tomatoes.

To serve drizzle the pesto over the potatoes and add a little extra grated goat cheese and serve with roasted chicken or beans for a yummy, scrummy dinner.