BRUNCH POTATOES

INGREDIENTS

1 tbsp oil

500g Jersey Royals

40g butter

200g button mushrooms, sliced

2 garlic cloves, finely chopped

2 tbsp chopped fresh parsley

1 tbsp chopped fresh thyme

100g spinach, roughly chopped

50g Philadelphia Cream Cheese

200g grated Cheddar and Mozzarella

METHOD

1. Lightly oil six 200ml pudding tins or ramekins. Set to one side. Cook the potatoes until tender, drain well and divide equally between the prepared tins. Use a rolling pin to roughly crush and shape the potatoes to line the tins. Season and drizzle with a little more oil. Bake in the air fryer at 200°C for 10 minutes.

2. Meanwhile, heat the butter in a frying pan, add the mushrooms, garlic and herbs and cook for 5 minutes until any moisture has cooked off. Add the spinach and cook until wilted. Season well. Spoon the cream cheese into the potatoes and top with the mushroom mixture. Sprinkle over the cheese and bake at 180°C for 10 minutes until golden. Serve straight away.