Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Baked Cornish potatoes and Brie with pickles recipe

0 ratings

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
Vegetarian

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

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.
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.
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.

See more Gluten-free recipes