FEATURE RECIPE
Jacket baby potatoes with mustard and garlic creme fraiche

Jacket baby potatoes with mustard and garlic creme fraiche

Serves 8



2 tbsp   duck fat or butter
2 kg   baby Nicola potatoes
½   bunch of thyme
To garnish:   mustard cress
Mustard and garlic crème fraîche
1   head of garlic, cloves separated
200 ml   crème fraîche
1 tbsp   hot English mustard


1 Preheat oven to 190C. Heat fat in a roasting pan, add potatoes, season with sea salt and freshly ground black pepper, scatter with thyme and roast for 40 minutes or until tender.
2 For mustard and garlic crème fraîche, place garlic on an oven tray. Roast for 30 minutes or until soft. Squeeze garlic from skins, combine with crème fraîche and mustard, season to taste and stir to combine. Store in an airtight jar in the refrigerator until needed.
3 Cut a cross at the top of each potato, squeeze base to open, top with a dollop of crème fraîche mixture and some mustard cress, and serve with pork roast immediately.


RECIPE Emma Knowles and Rodney Dunn PHOTOGRAPHY William Meppem STYLING Emma Knowles


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