Lavender & Lovage: A culinary notebook of memories & recipes from home & abroad by Karen Burns-Booth

Author:Karen Burns-Booth [Burns-Booth, Karen]
Language: eng
Format: epub
Publisher: Passageway Press
Published: 2018-11-12T18:30:00+00:00

CHEESEBOARD SUPPER POTATOES

(GREAT BRITAIN)

These baked potatoes can be made ahead of time before the final baking and can be finished off in hot oven or under the grill just before serving, making them a mid-week family friendly meal. Four large baking potatoes are the basis of this dish, with assorted cheeses, spring onions, a little butter and some chives. It’s a cheap and cheerful recipe which is packed with protein and fibre. I served mine with some fresh seasonal salad leaves, but for a more filling supper you could serve these cheesy baked spuds with a medley of steamed vegetables, such as broccoli, carrots, cabbage, green beans or peas. Baked beans would also make a fabulous accompaniment, as would some fried tomatoes.

Serves 4 people

Ingredients • 4 large baking potatoes

• 150g to 175g assorted British cheese, grated or mashed*

• 4 spring onions, trimmed and chopped into small pieces

• ¾ teaspoon English mustard powder

• 25g salted British butter

• A little salt and freshly ground black pepper

• Chopped chives, to garnish

Method

Pre-heat oven to 200ºC/400ºF/Gas mark 6.

Wash the potatoes and then dry them, before pricking them all over with a fork and baking them in the pre-heated oven for 1 to 1 ½ hours. Meanwhile, mix all of the grated and mashed cheeses together; add the chopped spring onions, mustard powder and a little salt and lots of freshly ground black pepper. Set to one side.

When the potatoes are cooked, take them out of the oven and allow them to cool, before cutting them in half and scooping out all of the cooked potato. Set the empty skins to one side.

* I used bits and pieces of cheese that were cluttering up the fridge, which included Cheddar, Shropshire Blue, Red Leicester and some Somerset Brie. However, any cheese would work in this recipe and you can add your favourites.

Mash the warm potato with the cheese and add butter whilst the potatoes are still warm, so it melts, then mix well.

Pile the cheesy potato filling into the potato skins, place them on a greased baking sheet and bake for a further 15 to 20 minutes, or until they are hot all the way through and the top is golden brown and bubbling.

Serve immediately with chopped chives and assorted salad leaves or seasonal vegetables.

Memory and taste snippet… As the mornings get lighter and my trip down to the hen-house gets earlier, I am want to muse on the changing seasons and the promise of spring. The melodious song of the resident blackbird accompanies me on my walk to the bottom of the garden now and there is frenetic nest-building activity going on all around me. I know there may be a few more frosts left to be endured, but I feel that spring has finally sprung.

The chickens are happier and egg production has increased. There is a carpet of sweet violets on the front lawn and brightly coloured tulips and golden daffodils nod in the breeze next to the ancient stone wall. It’s all very bucolic

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