Introducing you to your new lunch obsession.
Is there anything more comforting than a baked potato?
Crispy crinkly potato skin. Soft delicious middle. The perfect hot vehicle for a sumptuous delicious filling. Without a shadow of a doubt, the edible equivalent to a bear hug. A bear hug and a kiss on the cheek. And maybe a little pat on the bottom.
When I was at boarding school I used to have a jacket potato pretty much every day for lunch. I used to add as much butter as I could get away with and then I’d pile the potato high with baked beans and cheese. Either that or I would plump for the tuna mayonnaise option. My goodness was it delicious lunch. But gosh did it take a toll. The combination of the sugar from the beans, the fat from the butter, the cheese and the mayonnaise, and the calories in the potato left me feeling a little like a butterball. Foods like this just do not agree with me. They make me feel bloated and sluggish. They dull my skin and can cause me to get spots. The combination of which can make me feel a little down in the dumps.
So, not wanting to deny myself the pleasure a humble baked potato can offer, I’ve created this healthy alternative and I have to toot my own horn here and tell you it’s sensational.
As pretty as a picture, throughly good for you, but also amazingly delicious.
We all know that we eat with our eyes first, so it’s really great to be able to make a dish which looks great, even if it is just for yourself!
The beetroot horseradish is something I’ve become a little obsessed with. It’s just so pretty! I serve it with rare roasted beef and watercress. Or at the weekend, I topped beef carpaccio canapés with it. A feast for the eyes and the tummy.
Mackerel is ridiculously good for you. Full of amazing vitamins, minerals and fatty oils, it’s a really important part of anyones diet. I love smoked mackerel, and it’s also great for quick dishes as you can buy it smoked, so you can have a healthy feast prepared in no time at all!
This is one of those great recipes, where it needn’t be precise at all. As long as you have all the components, you can easily make it for lots more people. I love baking my sweet potatoes in the oven so that the skin gets gorgeously crispy, but if you are in a hurry, remember you can cook them in the microwave and they only take about 4-5 minutes – but you won’t get the crispy skin…alas.
I’m going to tell y
ou how to make enough of this for one.
- 1 sweet potato
- 1 smoked mackerel fillet
- 2 small beetroots
- 2 tablespoons of creme fraiche/ greek yoghurt/ soya yoghurt - whatever tickles your fancy!
- 1 tablespoon of creamed horseradish - or ½ inch of freshly grated horseradish
- ½ lemon
- salt and pepper
- teaspoon chopped chives
- Preheat the oven to 200 C
- Prick the sweet potato a few times with a sharp knife and then when the oven is nice and hot, bung the potato in the oven and cook for a good 45 minutes. The soft should be soft and the skin crispy.
- In a bowl, mix together the creme fraiche, horseradish, lemon juice, salt and pepper.
- Peel both the beetroots. Then use a fine grater to grate ½ of one beetroot into the bowl with the creme fraiche mixture.
- Give it a good stir and watch it transform to the prettiest pink.
- Use a vegetable peeler if you are like me and not fancy enough to have a mandolin, to peel the beetroot into lovely slivers.
- Once the potato is cooked, cut him in half. Top with a dollop or two of the pink creme fraiche. Flake the mackerel over the top and scatter over the beetroot. Top with a sprinkling of chopped chives and enjoy.