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Lancashire Hotpot


Following on with my theme of autumnal dishes and making meals for during the week, I decided it was high time to make a Lancashire Hotpot.

The beauty of this dish, is that there is no cooking. Just add all the ingredients to a large casserole dish and throw it in the oven.

The lamb is wonderfully tender and melt in the mouth with the stock turning into a delicious thick gravy.

I ate this again on Tuesday night and it was 100 times better - the flavours had deepened and the potato had taken on a delicious
Dauphinoise consistency.

Lancashire Hotpot : And Another

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Tom Kerridge's Fried Chicken in a Basket, 'slaw, Jerked Sweetcorn and Stuffed Potatoes


A whopping 36 hours to prepare the chicken. However, it was worth every minute. The chicken melted off the bone, and the crispy coating was divine.
It seemed strange to almost confit the chicken — but it most definitely worked! The meal was scrumptious but not quick and easy for a week night.

Crispy Chicken Meal


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Sag Aloo


Sag Aloo is one of my favourite Indian Sides, and goes well with every curry I know!

Originally served with
Monkfish Curry.

Sag Aloo




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Potato and Spinach Patties


These spinach and potato patties are delicious as standalone nibbles, or to provide a bit of crunch and texture with a curry.

Simple to make and so much cheaper than the shops!

Originally served with a
Monkfish Curry.

Onion Bhajis



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Monkfish Curry, Potato and Spinach Patties, Sag Aloo and Onion Bhajis


A full blown Indian inspired meal. The monkfish curry is aromatic and does not overwhelm the beautiful fish.

The sides can all be made in advance, and heated when needed. The sides make a great mid week snack Happy

Monkfish Curry



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Oven Baked Southern Style Chips


Quick and easy chips.

I won’t pretend they are healthy - but as chips go - they are real potato, soft and fluffy in the middle, and crunchy on the outside.

The punch of spices makes them incredibly more-ish!

A perfect accompaniment to many many dishes. Originally served with
Peri Peri Chicken.

Certainly cheaper and better than the shop bought, frozen equivalents.

Oven Baked Chips : Close Up


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Spicy Smokey Potato Wedges


Potato wedges are quick and easy to make.

With the smokey paprika and spicy cayenne, the potato wedges are delicious.

The wedges can be served along side most dishes or can be made as a delicious snack. They are great to dip into mayonnaise or topped with diced red onion and satay sauce *Yum*.

Why buy frozen or ready made chips? These are the real deal !

The potato wedges were originally served with
Succulent Sticky Pork Ribs.

Spicy Smokey Potato Wedges


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Easy Oven Chips


Chips are a wonderful accompaniment to many meals.

This variation uses Dunn’s River Everyday Seasoning. The rub really lifts the chip flavour, giving a great hint of piquant.

The Maris Piper, as you would expect is a great chip potato, waxy enough to hold shape but floury and fluffy in texture.

Why spend extra money on prepared oven chips, when this recipe is just about as easy.

Originally served with
Chicken Kiev.

Easy Oven Chips : Moules Frites


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How to make Crispy Roast Potatoes


Roast potatoes are a mandatory accompaniment to any
Sunday Roast. They provide a crisp texture that is so essential in balancing the whole meal.

Good potato choice is important, as you want a potato that remains firm on the outside, whilst being melt in the mouth fluffy in the middle.

There is nothing more disappointing in this world than soggy, hard roast potatoes dripping in fat!

The way I make my potatoes, is not dissimilar to the way I make chips. I don’t get into the faff of heating oil in a baking tray prior to cooking. The essential technique is to catch the parboiled potatoes just right - too soft and they will break up, too hard and they will not break off little bits from the corners - just like Goldilocks - you got to get it just right.

The little bits that break of the potatoes are what makes the potatoes crispy. They make a nice sticky coating that crisps up brilliantly. It is for this reason that you need a good floury potato.

Follow this method, and you will never go wrong again!


Roast Potatoes : Roast Beef and Trimmings

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