Stuffed Potatoes with Watercress and Snails

Method

1. Set the washed potatoes in the large basket of the Tupperware Micro Urban over the base filled with 400 ml (14 fl oz) cold water. Close and steam for about 10 minutes at 900 W.

2. Pick the leaves from the watercress. Put half in the lower basket with 2 peeled garlic cloves, stack the baskets and steam for a further 5 minutes at 900 W. Rest for 5 minutes.

3. Cut a cap off the cooked potatoes and scoop out some of the flesh with a small paring tool.

4. Chop the cooked watercress and garlic with the scooped potato, salt and pepper.

5. Quickly pan-fry the snails in the butter with the remaining garlic clove crushed through the Garlic Press, the cream, salt and pepper.

6. Fold the snails into the watercress mixture and fill the potatoes with three-quarters of it.

7. Serve at once with the reserved watercress as a salad and the rest of the filling on the side.

Gluten-freepotatoes