Photo by Jonathan Lovekin
Nigel Slaters Recipe for Sauteed Potatoes with Olives, Chard and Tunworth Cheese
From the Guardian, 31st January 2017
Bring a pan of water to the boil then salt it lightly. Wash and thickly slice 450g of small to medium-sized potatoes. Lower the sliced potatoes into the boiling water then leave to cook for about 10-12 minutes until you can effortlessly pierce them with a skewer. Drain them carefully and set aside.
Finely chop 100g of stoned green olives, then put them into a small bowl with 2 tbsp of olive oil, the juice of half a small lemon (about 2 tbsp), a pinch of dried chilli flakes and 2 tsp of capers. Roughly chop a handful of flat-leafed parsley and stir into the olives.If you prefer, skip the boiling and put the sliced, raw potatoes directly into the oil
Cut up a handful of chard: the leaves into large pieces, and the stems into short, manageable lengths. Warm 3 tbsp of olive oil in a shallow pan, then introduce the potatoes, leaving them to cook and crisp lightly, turning them over every now and again so they colour evenly.
Just as the potatoes are crisping, tuck the pieces of chard in amongst them to warm for a minute or so. Thickly slice 250g of soft cheese such as Tunworth, camembert, brie or other, similar cheese and place it over the potatoes. Scatter the olive and parsley mixture over the surface, leave for a moment or two for the cheese to melt then divide between two plates. Serve with bread, something crisp and white. Enough for 2.