BAKED POTATOES

With seaweed butter, trout and herring roe

Serves four

INGREDIENTS

4 white potatoes, weighing 250g-300g each

1 tbsp olive oil

1 large or 2 small sheets of nori 125g salted butter, softened 1 jar of trout roe, approximately 90g

1 jar of reformed herring roe, such as avruga caviar, approximately 100g

100g sour cream 8 sorrel leaves

20g chives, finely chopped Squeeze of lime

METHOD

h Preheat the oven to 180C/160C fan/Gas 4. h Rub each potato with olive oil and season well with salt. Place on a wire rack and roast in the oven for one hour. Check with a small sharp knife to see if they are done. If they are not, cook for another 10 minutes, or until done. h Meanwhile, dry the nori sheet/s in the oven for five minutes, then remove from the oven and crumble into a powder using your hands, or in a small blender cup. Stir the nori powder into the softened butter until well distributed. h Cut the potatoes in half and evenly spread each half with the seaweed butter, allowing it to melt into the potato. h Put the fish roes into a small bowl and stir to mix them evenly. h Dot each half of potato evenly with sour cream and then dot the fish roes on top. h Shred the sorrel into thin strips and sprinkle on top with the chives. h Dress each potato with a few drops of lime juice and serve.

BAKED POTATOES

with Boursin

Serves four

INGREDIENTS

4 white potatoes, weighing 250g-300g each

1 tbsp walnut oil

1 tbsp extra virgin olive oil

2 tsp sherry vinegar 60g lamb’s lettuce Pinch of salt

Few drops of lemon juice 150g Boursin with garlic and herbs

METHOD

h Preheat the oven to 180C/160C fan/Gas 4. h Bake the potatoes as before, leaving to rest while you prepare the filling. h Put the walnut oil and the olive oil in a salad bowl with the sherry vinegar and add the lamb’s lettuce.

Toss the salad leaves and add the salt and lemon. h Spread the Boursin on the potato halves and top with the dressed leaves.

Serve immediately.