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Ingredients
- new potatoes 500g, well scrubbed
- stinking bishop or epoisses cheese 200g
- spring onions 3 small, trimmed and finely sliced
Method
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Step 1
Cook the potatoes in a large pan of simmering, salted water for 15-20 minutes until tender. Drain well and cut in half lengthways. Pile into a large serving bowl and scatter with a little salt and a few twists of black pepper. The cheese must be added while the potatoes are piping hot.
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Step 2
Scoop the stinking bishop out of its rind and drop in spoonfuls onto the hot potatoes. Scatter with the spring onions. Eat immediately.
Nutritional Information
- Kcals 520
- Carbs 40.5g
- Protein 24.7g
- Fat 29.9g
- Salt 1.61g
- Fibre 2.6g
