Partridge and stilton potato canapes

SERVES- 7

PREP TIME- 15 mins 

COOK TIME- 40 mins 

Steps-

1. Boil the potatoes
for around 10 mins or until a knife goes through them easily. Drain the water and allow them to cool.

2. Meanwhile
Dice the breasts, no bigger than half a cm each. Then in a frying pan, drizzle some olive oil and fry off the breasts until golden brown.

3. Reduce the heat
add in a splash of white wine to reglaze the pan then add in the double cream. Allow to bubble and reduce by half then add in half the stilton and mix until all the stilton has melted. Season with salt and pepper.

4. With the now cool potatoes
Cut in half, and with a little spoon take out the potato. Go gently so you don’t damage the skins.

5. Set the oven temp at 170C fan
Set aside the potato, and pop the skins onto a baking tray. Drizzle them with olive oil and pop into the oven for 15 mins to firm them up.

6. Meanwhile
add the potato into the cream mix. This will make the mix into a paste like mix. Take the potatoes out the oven and fill them with the mix. The crumble a little more stilton on the top and fresh thyme.

7. Finally
back into the oven for a further 10 mins until the stilton onto is fully melted and serve up straight away.