Snowy Supper

So it's a snow work day! Sounds great in principle and brings back amazing memories of being sent home from school because of burst pipes, but in reality missing work because of it now means for me the diary being thrown into all sorts of disarray. I'm furiously trying to get work done for upcoming jobs so that I can free future days up to give back to the postponed jobs.

Anyhow, at least it's all happening in the comfort of my PJ's and bed hair (something I never normally do when working from home, promise!). It also means I can sneek some time to catch up on some blogging (once and for all) and most importantly cook lots of comforting snowy suppers. Here's a favourite recipe from the new Superquinn cookbook (which is now reduced instore to about E15 I think and so makes an excellent christmas pressie!) as promised. This is delicious just on it's own even!

Irish stoved potatoes with vintage Cheddar

This is a variation on the traditional way of cooking potatoes in a cast-iron frying pan over an open fire. They’re delicious on their own with just a salad or try serving simply with grilled fish or a steak.

(c) Harry Weir

Serves 4

675g (1 1/2lb) potatoes

knob of butter

1 tbsp olive oil

2 onions, thinly sliced

100g (4oz) vintage Cheddar cheese, grated

maldon sea salt and freshly ground black pepper

Peel the potatoes and slice thinly on a mandolin or with a very sharp knife.

Heat the butter and oil in a heavy-based frying pan that is about 20cm (8in) in diameter and about 5cm (2in) deep. Remove from the heat and cover the base with a layer of the potatoes.

Add a layer of onions over the potatoes and another of grated cheese, seasoning generously as you go. Continue these layers, finishing with a layer of potatoes and a sprinkling of cheese.

Cover tightly with tin foil and cook over a very low heat for 45 minutes to 1 hour until potatoes on top are just cooked through with pierced with a sharp knife.

Preheat the grill. Uncover the stoved potatoes and place straight under the grill for 2-3 minutes to brown. Serve straight from the pan.

Chef’s top tip –Choose firm-fleshed potatoes for this recipe such as Roosters or Maris Piper as they will keep their shape during cooking and don’t break up. Of course this recipe could also be baked in the oven if you’d prefer.