Ingredients

1.5kg Maris Pipers

1 1/2 Extra large onions, halved and sliced

Oil

Butter

Milk

Black pepper

225g Stilton

25g fine grated parmesan (really fine ready bought stuff gives a good crust)

Preparation

  1. Peel and boil potatoes until tender
  2. Put some oil and a big blob of butter in a pan and slowly cook onions until thoroughly soft and sticky, this will take about the same time as the potatoes
  3. Drain the potatoes and mash the potato with some milk
  4. Butter a dish (Nigel and I both used a 28cm metal handled frying pan)
  5. Spoon in half the potato, level out and add the onions and a dash of pepper. Crumble the stilton over the onions and then cover with the remaining half of mash and smooth out.
  6. Sprinkle the parmesan over evenly, and garnish with some slices of tomato.
  7. Cook at 200C/400F/GM 6 until the top is golden (20-30 minutes).
  8. Serve on blanched whole savoy cabbage leaves.