I couldn't find lovage and didn't feel like creamy pasta, so opted instead to make this stuffed potato recipe from the Avoca cookbook. I don't eat spuds very often, but naturally, I love them. The recipe calls for roosters, a floury delicious potato readily available at home. I used russets instead.
Here's the recipe:
4 large rooster potatoes
1 courgette (zucchini)
half aubergine (eggplant)
1 yellow pepper
6 tbsp olive oil
1 tsp sun-dried tomato paste
100g goat's cheese
2 tbsp roughly chopped semi-sun-dried tomatoes
50g pitted olives roughly chopped
1 tbsp shredded basil (to serve)
Preheat oven to 180C / 356F. Bake the potatoes, pricking once or twice, for 45-60 mins / until cooked. Dice all the other vegetables, toss in olive oil, season and grill for 10 mins / until lightly charred.
Cut the top off each potato and scopp out the inside. Mash it, adding the pesto and crumbling in the goat's cheese and vegetables. Season to taste and fill the potatoes with the mixture. Return to the oven for 10 mins / until warm through. Sprinkle over basil and serve.
Variations: Use the same method to use leftovers such as ham, spring onions, mayonnaise, mange tout, tuna, chives, sweetcorn.