Creamy Baked Potatoes with Mustard Seeds Recipe

Ingredients:

6 baking potatoes approximately 1.4kg 2 tbsp sunflower oil 1 level tbsp coarse sea salt 5 large garlic cloves unpeeled 50g butter 6 tbsp creme fraiche 2 level tbsp mustard seeds toasted and lightly crushed salt and freshly ground black pepper oregano sprigs to garnish

Method: Prick potato skins rub with oil and sprinkle with salt. Cook in a roasting tin on the grid shelf on the floor of the roasting oven for 40 minutes. Add the garlic to the roasting tin and cook for a further 20 minutes. Slice the tops off the potatoes scoop the flesh into a warm bowl squeeze the garlic out of the skin and add to the potato with the butter creme fraiche and mustard seeds. Mash and season. Return mixture to the hollowed skins. Cook in the roasting oven for a further I S minutes or until golden brown. Garnish with oregano and serve.

Serves 6