Spuds and chicory toasties

Simple, simple, comforting. That's the recipe in a 'spudshell'. The crunchy and wholesome toastie helps to ease off into a casual and relaxing evening. Especially, when the late October darkness is overtaking the northern hemisphere.

The familiar taste of potatoes, slightly bitter edge of chicory and grilled cheesy topping - all in all another great idea from Hugh Fearnly Whittingstall's "River Cottage Veg every day".

Crunchy and satisfying dinner bite

Ingredients for 4 toasties

- A good splash of rapeseed oil
- 4 small to medium unpeeled potatoes, cooked and sliced thickly
- 1 chicory, sliced sideways
- 3 tbs of crème fraîche
- 4 thick slices of sourdough bread, preferably homemade
- Goat cheese slices, enough to cover each bread slice
- Chopped parsley
- Sea salt and finely ground black pepper

Preparing the toasties

This recipe is ideal for using leftover spuds, but there is nothing stopping you from boiling a few potatoes especially to prepare the toasties. That's what we did.

Heat the oil in a frying pan over a moderate heat. When the oil is hot arrange the potatoe slices on the pan and fry until they start to turn golden. Move them around a little in the process and then turn on the other side. Add the chicory and stir gently until they start to wilt. Now the pan is ready for the crème. Stir it in and let it bubble until slightly thickened. Then add parsley, salt, and pepper, but do take into account how salty the cheese you're using is.

Preheat the grill and toast the bread slices lightly on both sides. Then spoon the spud mixture on each slice and top with the cheese. Grill until the cheese has melted and just begins to turn golden.

Put on a plate and enjoy hot and crunchy.