Hello subscribers!
People often ask me if I get recipe writing fatigue, and the answer is a big fat yes. I normally pride myself on being a person who knows precisely what they want to eat at every second of every day, and this helps to guide my recipe ideas. However, very occasionally this is not the case, and I can’t think of anything I would like to eat besides a baked potato (or a jacket potato as we call it in the UK). This simple meal never fails to bring me joy on a day when my brain and body are spent.
I have accepted this fate, and therefore accepted jacket potatoes as my ultimate comfort food. I normally eat them with butter, baked beans (Branston ones preferably) and lots of cheddar - very occasionally with tuna and sweetcorn or a chilli instead. In honour of one of my favourite foods, I thought I’d give you some recipes using them at the time of year when I eat them most.
In the next instalment of Feeling Myshelf, we have some Greek baked beans to go with a jacket, and you’ll also get my recipe for fish pie baked potatoes, which are heavenly, indulgent things available to my paid subscribers. If you’d like the recipe, why don’t you upgrade your subscription for £3.99 a month?
Enjoy,
Sophie x
This week also brings with it the finale of the January self-care competitions, and I’ve got some really gorgeous treats from you from Austin Austin.
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In order to entire the competition*, all you have to do is:
Become a paid subscriber to Feeder (if you already are, then you are covered!)
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*This competition is for UK residents only.
The Recipes
Feeling Myshelf Episode 10 - Greek Baked Beans
I first tried gigantes beans in Greece when I was 15, and was blown away by the sophistication of it. Baked beans! Jazzed up with herbs! My Heinz filled belly couldn’t believe it.
You could use any white beans you had in the house, or even a tin of chickpeas. They taste great the next day too, and can be eaten at room temp as well as piping hot on a jacket potato.
Serves 2
1 onion
3 cloves of garlic
½ tsp chilli flakes
1 tbsp tomato puree
1 tsp dried oregano
1 tsp dried mint
1 cinnamon stick
400g haricot beans (or any white bean)
400g chopped tomatoes
200ml vegetable stock
1 tbsp soft light brown sugar
1 tbsp red wine vinegar or sherry vinegar
90g feta (optional)
handful of fresh dill
salt, pepper and olive oil
Peel and finely dice your onion, then get it into a saute pan with 3 tbsp olive oil. Cook over a medium-low heat for 15 minutes, until they are completely softened and lightly caramelised.
Grate in your garlic, then add your chilli flakes and tomato puree. Cook for 2 minutes.
Drain your beans in a colander, then tip them into the pan, along with your tinned tomatoes, stock, dried mint, dried oregano and cinnamon stick. Add your sugar and vinegar, then bring it up to a simmer and cook for 30 minutes.]
Sprinkle with crumbled feta and dill, then serve
For the best jacket potatoes to serve them with- Heat your oven to 200°C fan. Stab your potatoes all over with a fork, then rub each with ½ tbsp olive oil and a good pinch of salt. Bake them for 1 hour, then cut open and add an enormous knob of butter.
Fish Pie Baked Potatoes
This one may seem a little mad, but maybe it is actually most natural thing in the world? I love a fish pie, but what isn’t to love about having maximum crispy edges, in the form of the jacket potato skin to encase the whole thing? It takes a little more effort than your regular baked potato, but is still really easy to do, and you get rewarded with gorgeous gooey middles.
Serves 3-4