- 750g frozen potato wedges
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 4 tbsp mayonnaise
- 1 shallot or half small onion, very finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 100g grated cheddar or Gruyère
Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…
- 2x 160g cans of tuna steak, in spring water, drained
- bunch parsley, chopped (if you have it)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 220c/fan 200c/gas 6. Tip the potato wedges onto a large baking sheet, ensuring they sit in a single layer. Bake for 10 mins. Meanwhile, mix together the mayonnaise, shallot or onion, cheese, tuna and parsley.
Tip the potato wedges into four individual or one large heatproof serving dish and spoon over the tuna mixture. Pop back in the oven for a further 12 mins, until bubbling.
Make it differentInstead of using tuna, try topping potato wedges with sliced ham, torn roughly and mixed into the cheese and mayo mix. Cooked, shredded chicken works well, too.