Soured cream, pea and mint baked potatoes

Method

1. Preheat the oven to 220^oC/Fan 200^oC.
2. Use the spray oil to grease the inside of an 8-inch cake tin. If you don’t have one, you can use a high-sided square baking tin.
3. Place a frying pan over a medium heat and add a couple of sprays of oil, then add in the onions and garlic (if using) and cook for 8–10 minutes until softened. Add the black pepper and cook for a further minute. Add in the soured cream and stir well.
4. Mix the cornflour into the water and stir well, trying to beat out any lumps, then pour into the pan with the soured cream mixture and mix well until everything is combined. Allow the mixture to come to a boil, stirring occasionally. It’s OK if it begins to thicken; this is what we’re looking for.
5. Once the liquid is boiling, turn off the heat, add the salt (if using), peas and mint.
6. Place two layers of the sliced potatoes into the baking dish, allowing them to overlap slightly so there aren’t any large gaps. Pour in one-third of the soured cream mixture. Add another two layers of potato on top and repeat until you have no potatoes left. Make sure you keep enough soured cream to pour over the top layer.
7. Place into the centre of the oven to cook for 35–45 minutes until the potatoes are cooked through. If you like, you can cool the potatoes slightly and then run a knife along the edge of the baking dish to serve. Finish with a sprinkling of mint.

TOP TIP: For added energy, you can increase the amount of soured cream you use. Or for a more complete meal, serve with roasted fish or as a side to a Sunday roast.