Once you’ve tried this once, your imagination will flow with as many variations as there are types of vegetables in your pantry.
The preparation is really simple: boil the potatoes and peel them, then make incisions parallel to each other, filling each space with vegetables and herbs.
Try peppers and parsley or tomato and chives. Mix the two together first, with a drop of olive oil and a couple of spoons of our salsa-style Burger Relish.
For a slightly spicier twist add some Chilli Jam too. Season and let everything cool down before serving.
There are so many simple variations on this to turn up the lunchtime smiles.
Sliced Albert Bartlett potatoes are our current favourites, coated in the velvet smooth delight that is our Real Mayonnaise. It is a truly great Mayonnaise made with British Free-Range Eggs, fine cold pressed rapeseed oil and finished with Extra Virgin Cretan Olive Oil.
For a garlic twist, try the creamy finish of our aioli-style Garlic Mayonnaise with chopped chives or crunchy spring onions.
Halloumi Grilled with Aubergine
Cut 2 aubergines into 10 long thin (3mm) slices. Salt the slices and set them aside to release their water for 10 minutes, rinse, pat dry, drizzle with olive oil and leave them to rest.
Cut about 400g of firm halloumi into 10 equal pieces and drizzle these with oil too. Gently fry the aubergine slices for 3 minutes each side until they colour, while grilling the halloumi for 8 minutes, turning frequently and leave both to rest.
Now, lay each aubergine slice out flat with a coating of the tomato relish, pop a piece of halloumi on top, roll the aubergine up and hold it in place with a toothpick.
When they’re all rolled and fixed, put them back under the grill for just 2 minutes and serve.
We don’t need to tell you how to thread, tomatoes, pepper, mini Mozzarella balls, basil and olives on a skewer, just have fun making each kebab as colourful as you like. Try adding strawberries or apple too.
Our fruity Mango & Orange Dressing will drizzle perfectly over this dazzling collection.
Make your own chilli dressing by adding 1 crushed garlic clove, a pinch of salt and 2 tbsp of Chilli Jam to 150ml of olive oil, whisk well and drizzle.
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