I wanted my #NothingArtificial Clover recipe to reflect all the wonderful colours that are found in food naturally. I also wanted to make a fun family recipe that's great all year round - warming jacket potatoes in the winter, that would make equally awesome picnic food on a summers day especially with the colourful rainbow salad we've made to go with the potatoes.
Jacket potatoes and butter - a simply classic combination. By replacing butter with Clover as we've done here, you get all the buttery taste of butter as it's made with buttermilk but only half the saturated fat. Clover light goes a step further with 60% less saturated fat than butter meaning that you can use it in all your favourite recipes without the guilt.
Packed full of tasty colourful veg and presented in a fun way, we hope our recipe will become a family favourite of yours too.
Here's a recipe video we made to show what to do but for those who prefer it all written down, keep reading for the full ingredients list and method.
Ingredients for the rainbow potatoes:
4 large baking potatoes
1 head of broccoli
3-4 small beetroot
1 butternut squash (fresh or frozen)
1 cup of frozen sweetcorn
Grated cheddar cheese
Pinch of dried mixed herbs
Ingredients for the rainbow salad:
1 Red pepper
2 tablespoons cooked sweetcorn
1. Preheat the oven to 180C. Wash your potatoes and pat dry. Push a few holes into each with a fork. Rub with a little sea salt (this helps get a crispier skin). Bake in the oven for 1 hour and 30 minutes.
2. Cook the broccoli, sweetcorn, beetroot and butternut squash. The broccoli and sweetcorn can be cooked on the hob for a few minutes in boiling water. The butternut squash and beetroot can be roasted for maximum flavour.
This recipe can be made using leftover vegetables which makes it quicker. You can also use frozen butternut squash ready to roast in the oven for 30 minutes and pre-cooked beetroot to save time.
3. Once the vegetables are cooked mash each of them to a puree. You can use a stick blender to speed up this stage.
4. Cut each potato in half, and scoop out the potato into a bowl. Keep the skins. Add some grated cheese, seasoning, mixed herbs and the chosen vegetable puree and the most important ingredient - a dollop of Clover - and mix well. Scoop the mixture back into the skin.
5. Repeat this with all of the potatoes using a different vegetable puree for each. Grease a baking tray with a dot of Clover under where each potato will go. Then pop them back into the oven for around 15-20 minutes until they start to brown a little on top.
7. Serve the potatoes with the rainbow salad remembering to add an extra dollop of Clover on top of your potato whilst it is warm.