成人快手

Food Friday cook Jo Medhust in her kitchen in the north of the county.....

500g New Potatoes
50g butter
1 bunch spring onions
100g Sparkenhoe Red Leicester Cheese cut into 1cm squares
150ml milk
1 tablespoon double cream
Salt and Freshly milled black pepper
A Bunch of parsley roughly chopped (about two tablespoons)

Wash the potatoes and cut into about 2cm chunks, place them into a large saucepan of boiling water, cover and boil until soft. Drain the potatoes, and slightly crush so they remain partly in tact, add 50g butter and mix while still hot, put to one side. Take the outer layer and the roots off each spring onion and chop from top to tail quite finely, then gently fry them in a little olive oil and butter until they start to soften, add 150ml milk and a tablespoon double cream, salt and pepper, mix and pour over the potatoes.

Chop the Sparkenhoe cheese (this is the sunshine!) into 1cm chunks, add to the potato mixture with the chopped parsley and gently mix everything together. Butter a deep earthenware dish and pile the mixture into it. Bake for about 30 minutes until golden and bubbling.

Serve with a fresh summery salad.

Tips: You can use any strong flavoured cheese for this recipe and add a bit of cooked bacon to meat it out a bit. Enjoy the sunshine!

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