Blue Cheese and Potato Risotto

This falls dangerously into "style over content" territory but it's something a little different to do with potatoes. The main thing here is to be patient, there's a lot of preparation and it's a slow cooking process but the end result is a nice alternative to all the usual potato dishes.

Start by taking 3 large, waxy spuds such as King Edwards. Peel them and then cut them into VERY small dice, about 5mm square. Place a good, heavy frying pan ove a low-medium heat and melt a good knob of butter then add the cubed potato and stir continuously as you would with a risotto. Take care not to allow the potatoes to brown. As they cook they will release their starch which will be sufficient liquid to cook the cubes. This process will take about 20 minutes and at the end the texture should be al dente, firm but not raw.

When you get to this stage stir in 100g of crumbled stilton (or other blue cheese) and allow this to melt, then add 2 tablespoons of crème fraiche and some snipped chives and season well, this needs a lot of seasoning.

This is a good accompaniment for fish or steak, I usually go for the latter with mushroom and roasted tomatoes.