I'm not one for dressing up a baked potato, so when I was invited by Freddie and Charlotte to join The Great Big Baked Potato Challenge I wasn't inspired. But as my systematic advance through the tidal wave of work in my studio was going well and on schedule I had time to be creative with my supper of baked potato and Sunday leftovers before I go to the Tai Chi class.
Here's how to make a Potato Pagoda . . .
Cut a wedge shape out of the baked potato and carefully scoop out the cooked flesh from both pieces. Stir fry mushrooms, cooked guinea fowl (chicken will do fine), shredded fresh ginger and chopped spring onion. Gently mix in the potato flesh and season, I used my favourite Japanese 7-spice 'Shichimi'. Cook through and season with soy sauce. Fill the potato skin and the wedge with the mixture and balance the wedge on top. The calligraphy on the plate was intended to read 'Tai Chi' - but it probably doesn't!
And after that deliciously warming supper it's time to go to Tai Chi . . . Step-back-and-repulse-the-monkey . . . The-golden-cockerel-stands-on-one-leg . . . Box-the-tiger's-ears . . . I feel calm, balanced and grounded :)