250g Scotty Brand Ayrshire new potatoes
3 cocktail tomatoes, sliced
1 red onion thinly sliced
1tbsp baby capers or finely chopped cornichons
100g baby spinach or rocket
50g goat’s cheese, crumbled
Scottish rapeseed oil
salt and freshly ground black pepper
Boil the potatoes, skins on, until they are just tender (about 10 minutes).
Slice the onions and put into a pan on a very low heat with the butter and a drop of the oil.
Let the onions cook down for about 10 minutes. During this time, drain the capers and marinate them in oil and a little seasoning.
Lightly smash the tatties with butter, salt, and pepper. Place into a moulding ring, with rocket or spinach (as you prefer) on top.
Add three to four slices of tomato on top, then the cooked down red onion on top of that, then the capers (or cornichons), then the goat's cheese.
Place under medium grill for 2-3 minutes.
Serve with retained greens and drizzle remaining oil over the top.
Recipe courtesy of Jacqueline O’Donnell. See a video of her making it…