Baked Cornish potatoes and Brie with pickles recipe

Baked Cornish potatoes and Brie with pickles recipe

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Nothing says summer like the first crop of Cornish potatoes and this dish really allows them to shine. Simply baked until crisp and golden, the potatoes taste heavenly served with melted Cornish Brie, a plum chutney and pickle salad. See method

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
  • 288 calories / serving

Ingredients

  • 500g (17 1/2oz) Cornish potatoes
  • 2 tbsp rapeseed or olive oil
  • 50g (1 3/4oz) cocktail gherkins
  • 8 pickled silverskin onions from a jar, halved, plus 3 tbsp pickling liquid
  • 60g (2oz) mixed salad leaves
  • ½ tsp English mustard powder
  • 1/2 tsp caster sugar
  • 1 x 160g pack Cornish Brie
  • Ploughman’s plum chutney, to serve

Each serving contains

  • Energy

    1205kj
    288kcal
    14%
  • Fat

    18g 25%
  • Saturates

    8g 41%
  • Sugars

    2g 2%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 22.8g Protein 11.2g Fibre 2.3g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. In a large roasting tin, toss the potatoes with some seasoning and 1 tbsp oil. The potatoes should sit in a single layer with some space around them. Roast for 30 minutes, or until golden and crispy.
  2. Meanwhile, toss the gherkins and onions with the salad leaves. In a bowl, whisk the pickled onion liquid with the remaining oil, 1 tbsp water, the mustard powder and sugar.
  3. After 30 minutes, add the Brie to the roasting tin, moving the potatoes to make space, and bake for a further 5 minutes, until the cheese is starting to melt. Drizzle the dressing over the salad and serve in the centre of the table with the tray of potatoes and Brie, plum chutney – and plenty of forks for everyone to dig in.

Tip: Steps 1 and 2 can be done up to 2 hours before. Keep the bowl covered at room temperature until ready to serve, then add the cheese and bake until it’s melting.

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