Jacket potato and tuna pot

Landscape (UK) - - In The Garden -

Serves 4

4 bak­ing pota­toes 1 tbsp oil, plus ex­tra for greas­ing 25g but­ter 1 gar­lic clove, peeled and crushed 2 tbsp corn­flour 400ml milk 450g tinned tuna, drained 200g Ched­dar 2 tbsp chopped flat leaf pars­ley sea salt and black pep­per 1 litre oven dish Pre­heat the oven to 200°C/gas mark 6 and grease a large oven tray. Pierce each potato with a fork and grease with oil. Place on the pre­pared tray and bake for 1 hr. In a saucepan, melt the but­ter and sauté the gar­lic for 2 mins, then mix in the corn­flour. Cook, stir­ring for 1 min, un­til a paste forms. Grad­u­ally pour in the milk, stir­ring con­stantly, then bring to the boil. Sim­mer for 5 mins un­til thick, then add the tuna, half of the cheese and the pars­ley. Sea­son with salt and pep­per. Pre­heat the oven to 180°C/gas mark 4. Cut the jacket pota­toes into quar­ters then ar­range in a 1 litre dish. Pour over the tuna mix­ture and sprin­kle with the re­main­ing cheese. Sea­son with pep­per and bake for 20 mins un­til pip­ing hot and golden on top.

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