Cheddar, garlic and potato filled oatcakes

Name: Cheddar, garlic and potato filled oatcakes
Ingredients: Ingredients#html-body [data-pb-style=KH80RLN]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}200g large shallots, peeled and sliced weight100g cold water50g olive oil5g salt600g potatoes, peeled and diced weight4-5 large cloves garlic, peeled and thinly sliced2 tsp dried tarragonSalt and pepper to taste150g grated strong cheddarTo finish6 Staffordshire oatcakes, see recipe here6 large slices ham, or roasted red pepper (seeded and peeled)English or Dijon mustard, enough to spread on six oatcakes to tasteButter for the dish

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Author : Dan Lepard

Cheddar, garlic and potato filled oatcakes

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Ingredients#html-body [data-pb-style=KH80RLN]{justify-content:flex-start;display:flex;flex-direction:column;background-position:left top;background-size:cover;background-repeat:no-repeat;background-attachment:scroll}200 grams large shallots, peeled and sliced weight100 grams cold water50 grams olive oil5 grams salt600 grams potatoes, peeled and diced weight4-5 large cloves garlic, peeled and thinly sliced2 tsp dried tarragonSalt and pepper to taste150 grams grated strong cheddarTo finish6 Staffordshire oatcakes, see recipe here6 large slices ham, or roasted red pepper (seeded and peeled)English or Dijon mustard, enough to spread on six oatcakes to tasteButter for the dish

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