Sage baked potatoes

Serves: 8

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Total Time: 135

Prep Time: 15

Cook Time: 120

• 25 gram(s) butter, plus extra for greasing
• 1 medium onion, finely sliced
• 1  garlic clove
• 700 gram(s) (1½lb) potatoes, peeled
• 1  granny smith apple, peeled and cored
• 2 tablespoon(s) whole sage leaves
• 1 teaspoon(s) wholegrain mustard
• 300 ml (½ pint) hot chicken or vegetable stock
• Butter for greasing

Method

1. Preheat oven to 180°C (160°C fan) mark 4. Heat the butter in a pan and gently fry the onion for 10min. Add the garlic and cook for 1min.
2. Finely slice the potato and apple. A mandolin is ideal for this task if you have one but, failing that, a sharp knife will do just as well. Butter a 20.5cm x 20.5cm (8in x 8in) dish - about 4cm (1½in) deep - and layer the potatoes, apple, onion and sage, seasoning as you go.
3. Mix mustard into the stock and pour over the potatoes. Cover with buttered greaseproof paper cut to the same size as the dish and cook for 1½-2hr until tender.

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