Baked Jersey Royals with brie and pickles
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
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
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.
