Recipe: Janssons Frestelse

Uses: potatoes and onions

This recipe is Swedish and means Jansson's Temptation!.

This is a difficult time of year for those of us who are trying to feed ourselves from the allotment.  Very little is coming ready to eat fresh, the new year's crops will not be ready until June, and yet the stored potatoes and onions are past their best. The potatoes are starting to go soft or throw up shoots. And the onions are developing green central shoots.

So this is a recipe which uses up those tired potatoes and onions.

You need, potatoes, onions, anchovies and cream.  The proportions are are up to you. I use a small tin of anchovies, and a 300ml tub of cream when I cook for 2 of us.

1.  Slice the potatoes and onions.
2. Grease and overproof dish
3. Put layers of potato, onion and anchovy in the dish. The top and bottom layers should be potato. Add pepper (the anchovy should provide enough salt) to each layer.
4. Pour over half of the cream and the anchovy liquid.
5.  Bake for half an hour at about 200 degrees C.
6. Pour over the rest of the cream and return to the oven until the potatoes are cooked through.

The potatoes are the vehicle for the flavours of the anchovy, cream and onion.  It;s nice with more cream, but very decadent.