Tangy tomato relish
Heat 1 tbsp oil in a pan, add 1 finely
chopped onion, then gently fry until
softened. Stir in 1 crushed garlic clove,
300ml tomato passata, 1 tbsp each red
wine vinegar, muscovado sugar and
Worcestershire sauce (vegetarian versions available), then bring to the
boil. Simmer for 5 mins, taste and season
if necessary, then serve warm or cold
with the Broccoli baked potatoes. This
relish is also delicious with sausages.
Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for
12-15 mins until tender. Meanwhile,
steam or boil the broccoli for 3 mins,
then drain well. When the potatoes have
cooled a little, cut them in half lengthways
and scoop the insides into a bowl.
Put the potato shells on a baking sheet.
Mash the flesh with a fork, then stir in the
mustard, egg, most of the cheese and
the broccoli. Season if needed, then pile
back into the shells. Sprinkle with the
reserved cheese and bake for 15 mins
until the tops are crisp and golden. Serve
with salad and Tomato relish (see recipe, below).