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#2 - Jamal Khashoggi case

The weekly recipe, No. 2 Potato, Polenta and Cheese Pancake

Par Anna Jones - 1 mn

Article suivant

Diversions, Notes & Queries

Prep 15 min
Cooking 45 min
Serves 24


500 g potatoes, peeled and roughly chopped
Extra-virgin olive oil
1 onion, thinly sliced
100g sharp cheddar, grated
3 tbsp polenta
Salt and black pepper

To serve
1 bunch greens (approx 200g), eg spring greens, cavolo nero, kale
1 small bunch parsley
1 small bunch coriander
1 unwaxed lemon

A crispy potato and sharp cheddar pancake with the pleasing crunch of polenta, topped with greens and lemony herbs. I make this using leftover cooked potatoes, but it’s good enough to cook them for. These quantities will make enough to serve four as a light meal and two as a hearty one.


Put the potatoes into a large pot of well-salted boiling water and cook for about 20 minutes, until soft. Drain and leave to steam dry.

Meanwhile, cook the onion in a frying pan with a little olive oil over a medium heat until it is soft and sweet, but not brown; this should take eight to 10 minutes.

Put the potato...

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