The Recycled Cook

The Recycled Cook Cheese and chive jacket potato Jacket potatoes are one of those really comforting dishes that seem to have been around forever, w e all have our favourite   toppings. Chucking the potato in the microwave and adding your topping is one way but they can be a lot more interesting than that too. Prick the skin all over and put straight onto the rack in the oven on 200° (Gas mark 6) and bake for about 40 mins, turning half way through cooking.  The time will vary depending on the the size of the potato. Use any large potato you have available. After baking, halve and gently score the potato in a criss cross pattern, being careful not to pierce the skin but if you do it is not disastrous. For this one I used left over cheese from the fridge and fresh chives from my  garden.  You can substitute finely chopped spring onion for the chives. Scoop out the centre and place in a mixing bowl, season well with salt and black pepper...

The Recycled Cook By Adrian Sleeman Warm Liver, Potato and Ham Salad Now the winter months are here, what better supper dish could you wish for than a healthy warm salad. The possible combinations are endless but, as always with recycled meals, it depends on what you have available. The warm salad that I am going to make for you today is using liver, gammon, potato and shallot but use your imagination and create your own variation. To start with halve some small potatoes (new potatoes are best), leaving the skins on, add some sliced shallots if available or if not a small onion or that half a large onion you have left over in the fridge. Be careful with halved onions, always wrap them in cling film as they will otherwise absorb anything around them. Season well with salt and ground black pepper and then lightly fry these in olive oil. garlic cloves can be added at this point too but leave them in their skins to avoid the garlic burning and becoming bitter. Once the ...