- 4 baking potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 300g broccoli, cut into small florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 1 tbsp wholegrain mustard
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g grated cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for 12-15 mins until tender. Meanwhile, steam or boil the broccoli for 3 mins, then drain well. When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
Put the potato shells on a baking sheet. Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli. Season if needed, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden. Serve with salad and Tomato relish (see recipe, below).
Tangy tomato relish
Heat 1 tbsp oil in a pan, add 1 finely chopped onion, then gently fry until softened. Stir in 1 crushed garlic clove, 300ml tomato passata, 1 tbsp each red wine vinegar, muscovado sugar and Worcestershire sauce (vegetarian versions available), then bring to the boil. Simmer for 5 mins, taste and season if necessary, then serve warm or cold with the Broccoli baked potatoes. This relish is also delicious with sausages.