AND MUSHROOM POTATO

The lemon and mushroom make this very light and summery; the turnips add crispness. For I.

•·INGREDIENTS.

1 baking potato weighing about 1 Ib/500 g

About 1 '12 tablespoons oil

4 ozlI25 g button mushrooms

2 baby turnips

1 clove garlic

'12 inch/l cm piece fresh root ginger

'12 lemon

1 tablespoon dark soy sauce

Small baking-sheet

- METHOD-

Paint the potato lightly with oil and bake (see page 168). Trim the mushroom stalks; wash the mushrooms. dry on kitchen paper and slice finely. Peel and halve the turnips. cutting out the stalk indentation. and chop into matchsticks about '14 inch/5 mm wide. Keep the mushrooms and turnips separate. Peel and finely slice the garlic and ginger. Cut a wedge from the 1j2 lemon for a garnish; squeeze the juice from the remainder.

2 As soon as the potato is cool enough to handle, slash the top diagonally across into 4, then slash lengthways to make 8 'segments' without cutting right through. Set the soy sauce within easy reach. Warm 11f2 tablespoons oil over high heat, put in the garlic and ginger and allow to fry until beginning to change colour. Add the turnips and stir continuously for I minute. Add the mushrooms and continue stirring for 1-2 minutes. Stir in the soy sauce and remove from the heat. Add a little of the lemon juice. Pull the segments ofpotato apart enough to stuffwith the filling and sprinkle a little more lemon juice overthe top. Serve with the reserved lemon wedge and add more juice to taste.