Four Corners Tortilla Loaf
You can use any mild, crumbly cheese in this recipe and replace the dried sage with 1tbsp shredded fresh sage if you happen to have some in your fridge.
Hands-on time 25min, plus steaming and cooling. Cooking time about 1hr
10min. Serves 6
250g new potatoes
1tbsp olive oil, plus extra to grease 1 leek, trimmed and sliced 5 medium eggs
200ml double cream
11/2tsp dried sage, see intro 200g Caerphilly cheese, crumbled or grated
2 cooked beetroots, drained
(if needed) and finely chopped 75g Bramley apple sauce
TO SERVE, OPTIONAL
Handful rocket
1 Grease and line a 900g loaf tin with baking parchment. Bring a medium pan of salted water to the boil and cook the potatoes for 10min, or until tender. Drain well and allow to steam dry for 5min, then cut into 5mm-thick slices.
2 Meanwhile, heat the oil in a medium frying pan over low-medium heat and cook the leek and a pinch of salt for 10min, until softened.
3 Preheat oven to 160°C (140°C fan) mark 3. In a jug, whisk the eggs, cream, sage, 1/2tsp salt and plenty of freshly ground black pepper. Briefly whisk in 2/3 of the cheese.
4 Layer 1/2 each of the sliced potatoes, cooked leek and beetroot in the base of the lined tin. Dollop over 1/2 the apple sauce. Pour in 1/2 the egg mixture, then scatter over 1/2 the remaining cheese. Repeat layering once more, finishing with the remaining cheese and some freshly ground black pepper.
5 Cook in the oven for 55min, or until
‘I was most intrigued by the addition of apple sauce to an egg-based recipe, but it definitely works! It gives a tart burst to balance the richness of the cheese, potatoes and leeks. A lovely addition to any summer picnic.’
light golden and set. Leave to cool in the tin for 5min, before inverting on to a serving plate. Serve hot, warm, at room temperature or chilled, garnished with rocket, if you like.
PER SERVING 285cals, 15g protein, 19g fat (8g saturates), 13g carbs (7g total sugars), 3g fibre n