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Squacquerone is an amazing cream cheese made by my friend Patricia. When eaten with the sweet potato and dressed with the chilli etc, this makes a great supper that is really quick to make.


  • 4 Sweet potatoes washed

  • sea salt

  • Squacquerone

  • 2 Red chilli's finely sliced

  • 2 spring onions finely sliced

  • 4 handfuls wild Rocket washed

  • 1 Lemon juice and zest

  • Sea Salt & freshly ground black pepper

  • Extra Virgin Olive Oil


  • 1.

    Pre-heat the oven to 200C/400F/gas mark 6.

  • 2.

    Wash the sweet potatoes, prick them with a sharp knife, then sprinkle with a little sea salt. Bake them on the top shelf of the oven for about 50 minutes until soft.

  • 3.

    Mix the chilli and spring onion together. To serve the potatoes, make a cut in each potato and open out on a plate. Spoon on some of the cheese, sprinkle on the chilli mix, then a handful of rocket, a very fine grating of lemon, sea salt, pepper, a drizzle of olive oil and finally a squeeze of lemon juice on each one. Delicious and so easy.

  • 4.

    NB I buy my squacquerone from my friend Patricia at La Fromagerie. If you do not have somebody who makes this, you can make your own. To make 450m / 15 fl oz, you take 170ml / 6 fl oz of the coldest, best cream cheese you can buy and mix with a tablespoon of cold crème fraiche, 2 large tablespoons of cold buttermilk, 3 large tablespoons of cold untreated organic natural yogurt, the juice of 1 lemon and sea salt to taste. Mix this up, cover the bowl and keep at the bottom of the refrigerator to mature for a minimum of 24 hours. This is best matured for 3 days, and will have a shelf life of 6 days. Amazing stuff.


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