Fennel & rocket salad
This fresh and light tangy rocket salad with crunchy fennel is quick to make and full of flavour - try it with a simple roast
Twice-baked potatoes with goat’s cheese
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1kg floury potatoes(such as King Edward)
- 25g buttermelted
- 200g goat's cheese
- 50ml single cream
Nutrition: per serving
- kcal369
- fat17g
- saturates11g
- carbs44g
- sugars3g
- fibre3g
- protein13g
- salt0.75glow
Method
step 1
Heat oven to 190C/170C fan/gas 5. Prick each potato a few times with a fork. Place in the oven and cook for 1 hr. Remove from the oven and, using a tea towel to protect your hands, cut them in half lengthwise. Use a spoon and scoop out the flesh, leaving behind enough skin and flesh to form a shell.
step 2
Heat the grill. Place the potato halves, cut side up, onto a baking tray. Brush with a little melted butter then grill for 3-5 mins until starting to crisp. Meanwhile mash the potato flesh with 100g of goat’s cheese, any leftover butter and cream, then season well. Spoon a little mash back into each potato shell, then top with a slice of goat’s cheese. Place under the grill and cook for 5 mins until golden.
