The humble spud …

… the holidays are over and winter is here.

We need comfort and warmth at this time of year and so I give you recipes for the humble spud.

From the practical, weekday meals to a treat at the weekend!

Take 5 minutes out of your day, turn on the oven and fill every inch ...

Bake half a dozen jacket potatoes – they don't take up too much space if, for example, you're cooking a roast. Prick them and wrap in foil – bake for an hour – check – depending on the size they make take a little longer. Set them aside to cool and then bag and fridge.

Your filling can be anything you like - salmon, tuna or chicken. There are loads of veggie options too. You could scoop out the potato – be careful of your fingers – add cheese and pop back.

Here's an idea :

Asian Spiced Salmon

Marinade

2 x 4oz Salmon fillets

2 garlic cloves, crushed

1 tsp powdered star anise or one star anise

1 tbsp dark soy sauce

Mix together the marinade, pour over the salmon fillets, turning to coat thoroughly, cover and leave in fridge for an hour or so.

When you are ready to cook, pre-heat your oven 160fan/180c/Gas 4 and cook for 15 minutes.

It's equally good hot or cold!

Then there's a salad …

Three Cheese Dainties - the photos

 

here they are, double egg washed, edged

and sprinkled, ready to bake or chill if you prefer

note the “dessert fork” edging

fresh from the oven!

bagged and tagged – you can give them away

if you want to show off – or may be keep and eat?

It's good to have recipes up your sleeve for a rainy day – you can never have enough!

Three Cheese Dainties

This recipe might be a tad late for the holidays – I include it because these dainties really are yummy - perfect for a snack or part of a “picky bits” supper any time!

Three Cheese dainties

100g mature Cheddar, 75g Red Leicester

and 75g Gruyere, grated

1 large onion, finely chopped

drop of rapeseed oil

2 tbsp chopped flat leaf parsley

celery salt and black pepper

1tbsp of Dijon mustard

1 x 320g puff pastry sheet

1 egg, beaten

1 tbsp Nigella seeds

Pre-heat oven 180fan/200c/Gas 6

Use a medium sized saucepan, heat the oil and then add the onion and sweat on a low heat for 5 minutes until softened. This element can be prepped ahead, cooled, boxed and fridged until required.

Unroll your pastry sheet on a board or work surface – don't remove the pastry from the paper liner – it's perfect for your baking sheet for cutting out, filling and then lifting on to your tray and baking. No mess! The sheet will give you 15 circles using an 8cms/3” cutter. You may need to re-roll the pastry for the final 3.

Add the cheeses, seasoning, mustard and parsley to the onion. Place a teaspoon of filling in the centre of each circle, edge half the circle with the beaten egg, then fold to create your dainty, use a dessert fork to edge the dainty then egg wash. Use two teaspoons to form the filling, it helps to keep it firm and easy to place. Make a mental note where you begin to egg wash, leave for a couple of minutes, then repeat. Place the tray of dainties in the fridge until required.

Sprinkle with Nigella seeds and then bake for 20 minutes – check after 15, until golden brown.

A word of warning … it's very difficult not to consume these when taken out of the oven – you might want to plan another batch!

If you want to make ahead, having double egg washed and fridged, you can then freeze them on the tray until frozen and then bag, ready for when required. At least that way you won't be able to eat them all!

Here's a photo or three ...