Spiney and Cheese

Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About


  • 160 g crème frâiche
  • juice and zest of 1 lemon
  • a smal


Mix your crème frâiche, lemon juice and zest, parsley and chives in a bowl and leave in the fridge. Once your baked potatoes are ready, put a frying pan on. Melt your butter with the garlic, then add your spineys, season well, and fry off for a minute at most. Stir in the grated cheese until it starts to melt and pile into your baked potatoes. Top with a dollop of the crème frâiche mixture and