Baked Cornish potatoes and Brie with pickles
- 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
Directions
- Preheat the oven to 200°C, fan 180°C, gas 6. Toss the potatoes with some spice and 1 tablespoon oil in a large roasting pan. The potatoes should be arranged in a single layer with plenty of space between them. Roast for 30 minutes, or until golden and crispy on the outside.
- Toss the gherkins and onions with the salad leaves in the meantime. Whisk together the pickled onion liquid, the remaining oil, 1 tablespoon water, mustard powder, and sugar in a mixing bowl.
- Add the Brie to the roasting tin after 30 minutes, shifting the potatoes to make room, and bake for another 5 minutes, or until the cheese begins to melt. Serve the salad in the center 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 completed up to two hours ahead of time. Cover the bowl with plastic wrap until ready to serve, then add the cheese and bake until melted.
