You can use the Dibbles and Filligan's chutneys and relishes in myriad ways - in sandwiches, salads, with cold meats and egg dishes in particular - but there is probably no better showcase for them than with that quintessential autumn comfort food: the baked potato. As Philip and Sarah Moss make preserves for Avoca Handweavers, let's cook one of their great savoury specials, baked potatoes with sun-dried tomatoes, olives and ricotta. This is from The Avoca Cafe Cookbook:
4 large baking potatoes
A little vegetable oil
110g/4oz ricotta cheese
50g/2oz semi sun-dried tomatoes, roughly chopped
10 pitted black olives, roughly chopped
A bunch of basil, roughly chopped
2 tablespoons grated Gruyere cheese
Prick the potatoes, rub the skins with vegetable oil and then with salt, and bake in an oven preheated to 180C/350F/gas mark 4 for one hour or until tender. Remove from the oven, slice the top off each potato and discard.
Scoop out the potato flesh and mash in a bowl with the ricotta and some salt and pepper. Stir in the tomatoes, olive and basil. Refill the potato skins generously - it doesn't matter if they start to overflow - and top with the Gruyere. Reheat the potatoes in the oven until the cheese has just melted and the filling is warmed through.