Herb-glazed Tomatoes
Cut the tomatoes in half and trim away the cores. Melt the butter in a large frying pan and gently fry the tomatoes for minute on each side…. Read More »
Sweet Potatoes Dauphinoise
Tightly grease a shallow 1.4 litre (2 1/4 pint) ovenproof dish and sprinkle the crushed garlic over the base. Peel and thinly slice the potatoes. Parboil them in… Read More »
Swede and Orange Puree
Peel the swede and slice quite thinly. Put into a saucepan, cover with cold salted water and bring to the boil. Cook for about 20 minutes, until quite… Read More »
Glazed Shallots
Peel the shallots and place in a saucepan. Cover with water, bring to the boil and cook for 5 minutes. Drain. Melt the butter in a frying pan,… Read More »
Coriander Rosti
Prick the potatoes with a fork and bake them at 200°C (400°F) mark 6 for 40 minutes until slightly softened but not cooked through. Peel and finely chop… Read More »
Fantail Roast Potatoes
Peel the potatoes and cut into large even-sized pieces. Cover with cold salted water, bring to the boil and boil forminutes. Drain and run under cold running water… Read More »
Gratin of Potatoes
Stud the onion with the clove. Place in a large saucepan with the milk, cream and bay leaf. Bring the mixture slowly to the boil. Remove from the… Read More »
Roast Potatoes with Garlic
Peel the potatoes and cut into large even-sized pieces. Put them in a saucepan of cold salted water and bring to the boil. Boil for 2 minutes, then… Read More »
Golden Parsnip Galette
Peel and very thinly slice the parsnips, preferably using a food processor. Grease and base line a 20 cm (8 inch) sandwich tin with greaseproof paper. Layer the… Read More »
Parsnip and Ginger Bake
Peel and slice the parsnips, and cook in boiling salted water for about 15 minutes or until tender. Drain, then mash. Peel and finely chop the ginger. Stir… Read More »
