Though this serves a couple as a side dish, I would probably not share! The humble jacket potato is a staple in the Johnston family home (for the non-Brits that’s a baked potato). Mum and Dad would have this for lunch with cheese and beans, or as one of the two veg on the old meat-and-two-veg plate. Way back when – when I was a budding young chef with zero culinary knowledge – I’d hear my peers tell these over-the-top stories of how their parents and grandparents inspired them to cook by making all these fancy dishes I’d never heard of. I’m not going to lie; I felt a bit jealous and thought that I was hard done by in not having cooking memories with my folks.
Recipe Category: Guest Chefs
NOTE To make the caramel see the recipe for Salted Caramel Cookies. Any leftover caramel will keep for a week in the fridge or a month in the freezer.
Any variety of apple will work but a Granny Smith is good because it remains firm while baking. The more fluffy apples will taste equally good but do not present so well. We used to make our own crème fraîche and mascarpone. Now it is commercially available but it’s fun to make your own and you can flavour it with citrus zest, rum or brandy.