Thursday, 24 January 2013

Jacket Potato.

IMG_2534I think that I have perfected the cooking of the potato in the ash pan of the Squirrel. Roll it in tin foil and making a couple of ‘handles’ each side which enables me to lift it straight out without burning my fingers. it usually takes a couple of hours, depending on how big or scrunchy you like your potato done.

IMG_2548It is tasty with a variety of toppings. Pictured right with Blue Cheese and Cress with my favourite Beetroot on the side. Usually it is whatever comes to hand from the tins in  the cupboard, or fresh stuff that is in the fridge.           What is your favourite snack?

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