ANDREW FAIRLIE'S RECIPES

SERVES 4

INGREDIENTS

8 Small / Medium Rooster Potatoes washed and dried 
1 Large Bunch of Basil Leaves Roughly Chopped 
150g Sundried Tomatoes, cut into small pieces 
300g Good Buffalo Mozzarella, cut into 5mm pieces 
2tbs Olive Oil

METHOD

Preheat oven to 200°C/400°F/Gas 6 Scatter course sea salt onto a baking tray, place the potatoes on top and place into the oven. Bake until tender. Meanwhile mix the mozzarella, basil and tomatoes together with salt and pepper. Remove the potatoes from the oven, cut a cross in the top of each potato and squeeze the potato to open it up. Place a spoonful of the tomato and mozzarella mix into each potato and serve while still hot.