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Souffléd potatoes with porcini mushrooms

SERVES 4

300g (10½oz) hot mashed potato
10g (¼oz) porcini mushrooms, soaked in 2 tbsp hot water
2 chestnut mushrooms, finely chopped
15g (½oz) red onion, peeled, very finely chopped
30g (1oz) butter polenta, for dusting
2 large free-range eggs, separated, plus one extra egg white
sea salt and freshly ground black pepper
chopped parsley, to garnish

1 Grease four ramekin dishes with butter, then dust with polenta.

2 Preheat the oven to 200°C/Gas Mark 6.

3 Drain the porcini mushrooms and chop them finely. Gently fry the porcini mushrooms, chestnut mushrooms and red onion in the butter with 1 tsp oil until softened.

4 Add the cooked mushrooms to the hot mashed potato. Stir in the egg yolks and mix well. Season.

5 Whisk the egg whites until stiff, then gently fold them into the potato mixture.

6 Divide the mixture between the prepared ramekins and bake for 16-18 minutes until risen and golden.

7 Sprinkle with chopped parsley before serving.

Recipe by Seasonal Spuds

Retro potato croquettes

MAKES 20

800g (28oz) potatoes (Maris Piper or Desiree), peeled, halved
100g (3½oz) Cheddar cheese, 60g (2oz) grated and 40g (1½oz) cut into small cubes
5 slices of serrano ham
1 free-range egg, beaten
3 tbsp plain flour
150g (5½oz) panko breadcrumbs
1 tbsp olive oil light oil spray
salt and freshly ground black pepper

1 Cook the potatoes in a large pan of salted boiling water until soft, for approximately 20-25 minutes.

2 Preheat the oven to 220°C/Gas Mark 7. Line a baking tray with parchment.

3 Drain and mash the potatoes, then allow to cool slightly. Season and add the 60g (2oz) grated cheese and mix through.