Serves: 1 large platter or serves 4 as a main meal Preparation: 10 mins Cooking time: 30 mins Cost/person: 75p Ingredients: 1 500g jar Uncle Ben’s Light Sweet and Sour Sauce 4 large baking potatoes Sunflower oil 1tsp paprika or ½ tsp chilli powder 1 packet of ‘light’ soft cheese A little milk
Method: 1. Preheat oven to 220°C, 425°F. Wash and dry the potatoes, leaving the skin on. Slice into halves, then into quarters, and then cut the quarters into halves again 2. In a bowl mix the potato wedges with 2 tbsps of sunflower oil, and a generous sprinkling of the paprika or chilli powder 3. Now spread out the potatoes in a single layer on a large baking sheet and cook at the top of the oven for 30 minutes, turning after 20 minutes when the bottom sides are golden brown and crispy 4. Put the soft cheese into a mixing bowl and very carefully whisk in about 1tsp of milk. Continue to whisk more milk in, a tiny bit at a time, until you have a thick, creamy dipping sauce. Watch out: this can turn from thick to thin very easily 5. To serve: Place the creamy soft cheese dip and the Uncle Ben’s Light Sweet and Sour Sauce in two small bowls. Place on a large plate or tray and surround with the potato wedges. Encourage people to dip first into the creamy dip, then the sweet and sour one Top Tip: You can add some snipped chives, or finely chopped spring onion tops into the cheese dip, and some Tabasco or chilli sauce to the sweet and sour dip for a tasty variation. Recipe from Uncle Ben’s