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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
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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.
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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.
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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
- Fat 32.5g
- Saturates 15.7g
- Carbs 29.6g
- Fibre 4.9g
- Protein 20.9g
- Salt 1.9g