Waitrose & Partners Weekend Issue 628

ADVERT I SEMENT FEATURE Makes approx 30 Prepare 5 minutes + cooling Cook 35 minutes 500g Baby New Potatoes 15g salted butter, melted 3 tbsp crème fraîche ½ lemon, for squeezing 1-2 tsp English mustard, to taste ¼ x 20g pack chives, nely chopped, plus extra to serve 100g jar Elsinore Salmon Caviar Stuffed mini baked potatoes 1 Preheat the oven to 180ºC, gas mark 4. Wash the potatoes, then tip them into a roasting tin. Season with salt (the water on the skin helps the salt stick) and bake for 30-35 minutes, or until golden and cooked through. 2 Set the potatoes aside until cool enough to handle, then cut in half lengthways. Scoop out some of the esh from the potato halves, leaving a border of about 3mm. Set aside the scooped-out potato esh. 3 Brush the insides of the potato skins with butter and return them to the oven. Change the setting to grill and cook for 5-8 minutes, until golden. Set aside to cool a little. 4 Meanwhile, mash the reserved potato with a fork. Stir in the crème fraîche, a squeeze of lemon juice, the mustard and chives, then season. Spoon the mixture back into the warm potato skins, then top each one with a small spoonful of the salmon caviar, a sprinkling of chives and a grind of black pepper. Per serving (making 30) 116kJ/28kcals/1.4g fat/ 0.8g saturated fat/2.6g carbs/0.3g sugars/0.3g bre/ 0.9g protein/0.1g salt Sausage & tomato bites Makes 32 Prepare 10 minutes Cook 20 minutes 2 x 155g packs extra virgin olive oil & garlic atbread 3 The Jolly Hog British Pork Sausages from a 400g pack 12 Cherry Vine Tomatoes, halved 150g ball Essential Mozzarella, broken into small pieces and drained on kitchen paper ½ tsp fennel seeds 1 Preheat the oven to 220ºC, gas mark 7, with a baking tray inside. Place the atbreads on the heated tray and cook on the middle shelf for 5 minutes. Remove from the oven and brush any oil on the surface around the atbreads, not forgetting the edges. 2 Cut the sausages open and squeeze out the meat, pinching it to break it into small chunks as you go. Top the atbreads with the sausagemeat, cherry vine tomatoes and mozzarella. Scatter over the fennel seeds and bake for 12-15 minutes, until the topping is golden and bubbling and the sausagemeat is cooked through with no pink meat remaining. 3 Give the atbreads a moment to cool a little, then halve lengthways. Cut again into small pieces and serve immediately. Per bite 193kJ/46kcals/2.9g fat/1.1g saturated fat/ 2.5g carbs/0.5g sugars/0.3g bre/2.5g protein/0.2g salt FESTIVE bites