Recipe for :

One of the UK's favourite chefs, Brian Turner, has smashed his way into the supermarket to show the many tempting ways to use convenience potato products and devised the ultimate recipe plan for the British Potato Council - 'Seven Ways with Potatoes for Seven Days'.

This is one of the recipes he has created for the British Potato Council.

A well-known TV chef, Brian Turner's early mentor was the late food writer and broadcaster Michael Smith. He has worked at many prestigious restaurants, including Simpson's-in-the-Strand and Claridge's.

As well as regular TV appearances on Ready Steady Cook and Food and Drink, Brian was also resident chef for many years on Granada's This Morning, eventually having his own series Out to Lunch and Anything You Can Cook.

Ingredients

4 large field mushrooms
1 garlic, crushed
Olive oil
Sea salt
2 tbsp white wine vinegar
1tsp salt
1 red pepper, sliced into strips
1 green pepper, sliced into strips
1tbsp olive oil
4 slices ham
8 pre-prepared potato croquettes
2 shallots, finely chopped
Salt & pepper

Method

• Take the stalks out of the mushrooms. Mix the oil, garlic and sea salt, dip the mushrooms in the mixture and grill for 2 minutes

• Bring the vinegar to the boil with the salt. Plunge the peppers into the vinegar and bring back to the boil

• Strain off the peppers from the vinegar and add a little olive oil and pepper to them

• When mushrooms are cooked drain off and pat dry. Lay the mushrooms in earthenware dish and lay the ham on top

• Cut the potato croquettes in half lengthways

• Lay these on top of the ham, cut side down

• Sprinkle the pickled peppers over the potato croquettes

• Bake in oven 180°C / gas mark 4 for 15 minutes and serve sprinkled with shallots

Serves 4
Preparation Time: 10 mins
Cooking Time: 15 mins

Brian Turner

For recipes and more information about potatoes, log on to www.potato.org.uk