Recipes: Potato skins | Chicken stuffed with chorizo

Potato skins. Picture contributed
Potato skins. Picture contributed
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Recipes provided by Philip Lewis, head chef at Cook School Scotland for the Scottish Government’s Eat in Season campaign

Potato skins (serves 4)


4 baking potatoes

1 tbsp olive oil

1 medium leek, finely sliced and washed, white part only

25g unsalted butter

3 tbsp plain flour

75g reduced fat mature Scottish Cheddar cheese, grated

2 tbsp Arran Mustard

A pinch of ground nutmeg

A pinch of salt (0.25g)

A pinch of freshly ground black pepper (0.05g)

300ml semi skimmed milk


1. Preheat the oven to 200°C/ gas mark 6. Rub the potatoes with the olive oil, place on to a baking tray and place in the oven for approximately 45-60 minutes or until the potatoes are cooked through, testing by inserting a knife easily.

2. While the potatoes are baking, boil a pan of water and blanche the sliced leeks for 2-3 minutes or until tender. Drain and refresh under the cold tap and, once the leeks have cooled, leave to drain.

3. Melt the butter in a saucepan, add the flour and stir over a low heat until it forms a paste.

4. Gradually whisk in the warmed milk a little at a time until the milk is incorporated and the mixture is smooth and free of lumps. Bring to the boil, reduce heat and allow to simmer, stirring frequently for 4-5 minutes or until the sauce thickens.

5. Add the grated cheese, mustard and the pinch of salt and pepper. Stir well and cook for a further minute or so then remove from the heat and keep warm until the potatoes are cooked.

6. Halve the potatoes and scoop out the flesh, leaving the potato skins intact. Roughly crush the potato flesh with the blanched leek and spoon back into the potato skins.

7. Pour the warm cheese sauce over the potatoes and serve.

Whole chicken stuffed with chorizo (serves 4)


1 free range organic chicken

4 thin cut unsmoked Ayrshire back bacon rashers

2 tbsp of olive oil

1 large elephant shallot, finely diced

100g chorizo rosario, sliced or roughly chopped

3 cloves of garlic, finely chopped

150g fresh breadcrumbs

8 sage leaves, finely chopped

Zest and juice of one lemon

Small bunch of flat leaf parsley


1. To make the stuffing, heat the oil in a frying pan. Once hot, sweat the shallots for 2-3 minutes or until they begin to soften.

2. Stir in the chorizo and cook slowly until the juices and oils are released. Add the garlic and cook for a further minute. Remove from the heat and allow to cool slightly.

3. Once cooled add the breadcrumbs, sage, the zest and juice of the lemon and the chopped parsley. Preheat the oven to 200°C/gas mark 6.

4. Spoon the cooled stuffing mixture into the body cavity of the chicken, season the skin of the chicken with a pinch of freshly ground black pepper then cover the breasts of the chicken with the bacon rashers.

5. Place the stuffed chicken in a roasting tray and roast in the preheated oven for 30 minutes. Remove from the oven and baste with any juices from the cooking process, lower the temperature of the oven at this point to 170°C / gas mark 3 and cook for a further 20 minutes.

6. Once the chicken is cooked, allow to rest for 5-6 minutes, before slicing and serving.