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Baked Jersey Royals with brie and pickles

  • serves 2
  • Easy

This recipe for baked Jersey Royals with brie and pickles feels really indulgent. The pickles help to cut through the rich cheese

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Ingredients

  • Jersey Royals 350g
  • sunflower oil
  • fennel seeds 1 tsp
  • dill chopped to make 1½ tbsp
  • whole brie 1 small
  • English mustard powder 1 tsp
  • white wine vinegar 1 tbsp
  • cornichons 10, halved
  • baby pickled onions 4, sliced into rings
  • capers 1 tbsp, rinsed
  • mixed leaves a large handful

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the Jersey Royals in a small roasting dish with 1 tbsp oil, the fennel seeds, lots of black pepper and some salt.

  • Step 2

    Roast the potatoes for 40 minutes until soft in the middle, golden and crisp, then stir through 1 tbsp of the dill and push the potatoes to the sides, leaving a hole in the middle. Unwrap the cheese, sit it in the gap in the dish and bake for 10-12 minutes until the cheese feels wobbly when you press the top.

  • Step 3

    Put 1/2 tbsp oil in a bowl and whisk in the mustard powder, remaining dill, vinegar and 1 tsp water. Toss through the cornichons, pickled onions, capers and leaves. Serve with the molten brie and roasties.

Nutritional Information

  • Kcals 505
  • Carbs 29.6g
  • Protein 20.9g
  • Fat 32.5g
  • Salt 1.9g
  • Saturates 15.7g
  • Fibre 4.9g
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