Baked Jersey Royals with brie and pickles

Name: Baked Jersey Royals with brie and pickles
Total time: 1 h
Yield: serves 2
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

1 hour
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

March 22, 2016 at 10:19 am

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.