Vivaldi Potatoes with Blue Cheese and Walnuts

METHOD

1. Wash the potatoes - there's no need to peel them. Bring a saucepan of water to the boil and add the potatoes.

2. Boil for 10 minutes and then add the onions and celery and boil for a further 5 minutes until the potatoes are tender.

3. Drain off the water and return the potato mixture to the stove over a gentle heat.

4. Remove any rind from the cheese and crumble the cheese into the potatoes, stirring until melted.

5. Sprinkle on the chopped parsley and serve immediately with a green salad for a light meal.

Pour a teaspoon of lemon juice over cooked potatoes to stop them discolouring.

What you will need