Baked Jersey Royals with brie and pickles

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

Published: March 22, 2016 at 10:19 AM

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Serves 2

Easy

Total time: 1 hr

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This recipe for baked Jersey Royals with brie and pickles feels really indulgent. The pickles help to cut through the rich cheese

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Ingredients

Nutrition

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

Nutrition: per serving

kcal505
fat32.5g
saturates15.7g
carbs29.6g
fibre4.9g
protein20.9g
salt1.9g

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.

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