- 12 chipolatas sausages
- 4 large roasting potatoes
- 1 packet of mixed salad, water cress, spinach, gem lettuce & beetroot
- 1 soup spoon of butter
- 1 pinch of nutmeg
- 2 soup spoons of grated cheddar cheese
- a little milk
- 1 tea spoon of fresh rosemary
- 2 soup spoons of olive oil
- salt and black pepper to taste
- pinch of cayenne
- a little balsamic oil
Five minutes away from the potatoes being ready, put a frying pan on the stove with the olive oil once hot ad the rosemary, seasoning (salt & pepper), chilli and the chipolates, turning these around on each side until golden.
Remove the potatoes from the oven and slice them in half, with a soup spoon remove the pulp completely only leaving the skin, the pulp place it in a bowl and ad, to it a soup spoon of butter, a glug of milk, seasoning, nutmeg and cheese, mix well. Then fill the potato skins half full and insert the chipolates cut in half, fill the rest with the mash and bake the potatoes back in the oven again until golden brown or less if you prefer. I done mine less as I was hungry and couldn't wait. (also instead of cheddar if you want a smoother cheese you can use Gruyère)
Serve this on a plate with the mix salad, with a little seasoning, a drizzle of olive oil and balsamic oil.
A simple yet delicious meal, and fairly balanced. For a stress free dinner.