Sweet potato, tangy cheese, cream and lots of pepper. That's all it takes, but the combination of flavours is daftly delicious. If you can't get hold of Sage Derby, a prince among cheeses, then try something really adventurous like a Dolcelatte! This will make four normal ramekins. When you're sweet potato shopping (the orange ones are always so much nicer than the white variety) try and bear the size of your ramekins in mind, as you're cutting rounds to fit.
- 150g sage Derby cheese
- 1 long sweet potato
- 4-6 tbsp double cream
- Black pepper
Heat the oven to 400F/200C/Gas 6. Take the black rind off the cheese and, as far as you can, because it’s quite crumbly/sticky, slice it thinly. Peel the sweet potato, and slice it into thicknesses of about 3-4mm. Now place a slice of the sweet potato on the bottom of each ramekin, then top this with cheese. Add a smattering of pepper. Place another sweet potato slice on top, and then cheese and then pepper. Repeat, until the last potato slice is tottering above the lip of the ramekin. Push the whole lot down firmly, and add a final layer of cheese. Now pour a generous tablespoon of double cream over the top and down the edges of the pushed in mixture, adding a little more cream if you think it’s necessary. Top with lashings of freshly ground black pepper.
Bake the whole lot in the oven for 30 minutes. Smile smugly at the compliments and make a note to self to post a 'loved the recipe' comment...