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


  • 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.


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