So instead there is a single photo of the amazing dish I made last Saturday night. I was too tired to take photos of the process, but it really is rather effortless and utterly delicious. We had it with the smallest roast carrots in the world. I have now realised why people thin out their carrot seedlings, if you don’t you get teeny-tiny carrots.
Double Baked Potatoes with Leek and Stilton: two large potatoes; 4 leeks; lump of Stilton cheese or another cheese; spoonful of butter; splash of milk. Bake the potatoes. Meanwhile slice the leeks and cook slowly in butter. Let them cool a bit and scoop out the potato. Mash it with butter and milk – you could add in some cream too if you fancied. Add in 3/4 of the cheese cut into cubes. Mix in the leeks. Spoon it back into the potato jackets, top with more cheese and bake again for 15-30 minutes or so until brown on top.
As we have a lot of potatoes and leeks I reckon we will be eating quite a bit of this.