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  • 500g new potatoes
    well scrubbed
  • 200g stinking bishop or epoisses cheese
  • 3 small spring onions
    trimmed and finely sliced

Nutrition:

  • kcal520
  • fat29.9g
  • saturates0g
  • carbs40.5g
  • sugars0g
  • fibre2.6g
  • protein24.7g
  • salt1.61g

Method

  • 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.

  • 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.

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