This week we felt that, with autumn here and a mild chill in the air, it was time to warm you up by putting some lovely red-skinned baking potatoes in the vegbags. So here’s a baked tattie topping that also makes use of our onions, too, as well as the English organic apples that you’ve been ordering through us in increasing numbers.
Ingredients
1/2 medium cooking apple
25 g (1 oz) margarine or butter
1 large onion, finely chopped
4 sage leaves, chopped, or 1 teaspoon dried sage
1/2 teaspoon mustard powder
salt margarine or butter, for greasing
Method
3. Remove the potatoes from the oven (leaving the oven on), allow to cool slightly, then cut each one in half lengthways. Scoop the cooked potato into a bowl, leaving the shells intact. Mash the potato well. Peel, core and finely chop the apple.
4. Melt the margarine in a small frying-pan, add the onion and fry gently until it begins to soften, stirring occasionally. Stir in the apple and cook for a further 2 – 3 minutes, until soft.
5. Stir the apple and onion mixture into the mashed potato. Add the sage, mustard and a little salt. Mix thoroughly.
6. Spoon the mixture back into the potato shells and make criss-cross patterns on the top with a fork for a decorative finish.
7. Put the potato shells in a greased shallow ovenproof dish and return to the oven. Bake for 15 minutes until the tops are browned. Serve piping hot. Alternatively, top the potatoes with grated cheese