FESTIVE SMASHED POTATO SALAD WITH WHIPPED BRIE, CRANBERRIES & PICKLED SLAW

Let’s get cooking!

• Step 1 of 6

  BOIL YOUR TATES

  Place the Baby potatoes into a saucepan filled with cold water. Heavily season with salt and place over a high heat, bring to the boil and turn down the heat to medium.

  Simmer for 20-25 minutes until completely tender. Drain into a colander and place back over the pan you cooked them in to cool.

• Step 2 of 6

  INFUSE YOUR OIL

  Add the olive oil, herbs and crushed garlic to a small saucepan and cook gently on a very low heat for 10 minutes – you’re looking to infuse rather than cook the garlic.
• Step 3 of 6

  FOR THE PICKLED SLAW

  Put the white wine vinegar, brown sugar salt and spices into a small saucepan and heat gently for 10 minutes to infuse. Set aside to cool.

  Once cooled, add the spiced vinegar to the shredded vegetables and leave to pickle whilst the potatoes roast.

• Step 4 of 6

  SQUISH & ROAST

  Preheat the oven to 220ºC / Fan 200ºC / Gas 7.

  Tip the potatoes onto a baking tray and use the base of a mug to crush them flat. Brush the flattened potatoes with the infused garlic and herb oil before popping into the oven for 30 minutes.

  After 30 minutes, give the potatoes a turn and return to the oven for another 20 minutes until crispy and golden all over.

• Step 5 of 6

  FOR THE WHIPPED BRIE

  Use a sharp knife to remove the white rind from the outside of the brie. Cut the cheese into small pieces and pop into a stand mixer with a paddle attachment. Whip on a medium speed until light and fluffy. If it’s too stiff to blend add a splash of milk to loosen.

• Step 6 of 6

  ASSEMBLE & SERVE

  Spread the whipped brie onto a large serving plate, arrange the roasted potatoes over the brie and top with the pickled slaw.

  To add some festive pizzaz and fruity pops, sprinkle over with pomegranate seeds and candied cranberry pieces.