Tomato Pasta #4 | Spring Jackets
An easy and low-effort dinner, for when it's technically spring but still cold and wet
I periodically forget about Jacket Potatoes. And then, when we do have them, I wonder why I don’t cook them more often.
Invariably, the meal is a success. There are no tantrums. Plates are left clean, with little or no prompting. And the effort involved is minimal: merely enough foresight to put the potatoes in the oven more than an hour before needed; then, at the last minute, some reheating of beans and grating of a sharp cheddar.
Is it only a good option for autumn and winter meals, though?
While you’re here, I think you’d like my latest book, Good Eggs. It’s a compendium and celebration of egg dishes. Perfect inspiration for weekend brunches, but also speedy breakfasts, lunches and suppers any time of the week. Always a speedy and nutritious family meal option too.
Spring Jackets
I do think jacket potatoes would be a jarring choice on a hot summer day. Probably on a balmy day in spring too.
Thing is, right now in the UK we are technically well into spring — magnolia and cheery blossom has been and gone, the wisteria is out (and probably over soon), the trees are full of leaves, Easter has been and gone, and asparagus is very much here — yet the weather is miserable. Even if the days begin with a blue sky, the afternoons cloud over, temperatures are frequently in the low teens or less, and the rain remains relentless.
And so, jacket potatoes *are* absolutely the right thing. But perhaps a cheering, verdant filling would lift spirits a little. So that’s what I cooked the other day, and offer here.
It’s sweet leeks, smoked pancetta, niblets of asparagus and sugar snaps, the ballast of cooked chickpeas, a pop of frozen peas, a little cream to sauce it up a bit, plus mint to lift an already bright collection of ingredients even higher.
I loved it, we loved it, I think you will do to.
A note on the spuds
A good jacket potato is probably in the region of 300g before cooking. And then around 1 hour and 15 minutes later is crisp and crunchy on the outside, fluffy within. It’s helpful to turn them once or twice to ensure even browning, but otherwise you can forget them.
The aftercare is where you need to pay a (little) attention.
Cut open using the point of a knife, then score and prod the flesh before adding lots of salted butter. Leave that to melt for 30 seconds, then fork the insides again, fluffing them up. It makes all the difference.
This is all simple stuff. You probably do it already. I’d just hate you to get distracted and forget.