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Tahini recipes

Mushroom and brinjal stack with tahini dressing

20–30 minutes

Baked potato with mustard and watercress butter

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

8 baking potatoes
Olive oil, for rubbing
Sea salt and freshly ground black pepper
250 g butter, softened
3 T whole-grain mustard
5 anchovy fillets, roughly chopped
A handful fresh watercress, stems removed and leaves roughly chopped

Method

Preheat the oven to 200°C. Prick the potatoes using a fork, then rub with olive oil and season to taste. Bake for 1 hour, or until the skins are crisp and the flesh soft.

Meanwhile, add the softened butter, mustard, chopped anchovies and watercress to a bowl and mix until combined. Season to taste. Serve the baked potatoes with spoonfuls of the flavoured butter.

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Baked potato with mustard and watercress butter

Baked potato with mustard and watercress butter

Ingredients

Method