These are 21st century Staffordshire oatcakes, filled with soft potato mixed with tarragon, cheese, garlic and shallot, and layered with ham and mustard. Rolled up, chopped into 2-3 pieces and sat cut-side up in a buttered baking dish, they turn into a crisp, utterly rich and delicious lunch or dinner. Perfect with a light salad or vegetables on the side.

Serves 3-4

Method

Put the shallots, water, oil and salt in a saucepan with a tight fitting lid, bring to the boil then cook briskly with the lid on for 5 minutes. Remove the lid and cook for a few more minutes until the water has evaporated and the shallots are just starting to brown slightly. Then add the garlic and cook for a few more minutes to soften but still have a good garlicky kick to them. Remove from the heat and spoon into a mixing bowl.

Return the pan to the stove, add the potatoes, cover with water and bring to the boil. Cook until the potatoes are soft then drain in a colander. Run water over them until they’re barely warm (or leave to cool) then drain well and add these to the bowl. Mash half the potatoes until roughly soft then stir everything together. Season with salt and pepper then stir in the tarragon and cheese.

Butter a large baking dish well, and heat the oven to 180C

Place on of the oatcakes on a chopping board and spread lightly with mustard. Lay and slice of ham (or roasted red pepper) over one half, then spoon one-sixth of the potato mixture in a line down the other end. Roll the oatcake up to enclose the potato filling. Slice it into 2-3 pieces and sit them cut side upward in the dish. Repeat with the remaining oatcakes and filling. 

Bake for about 25-30 minutes until piping hot and crisp on the top. Serve immediately.