This is a very quick and easy side dish which livens up plain boiled potatoes with very little effort. Jamie makes this dish to go with his Piri Piri Chicken and that is why I have added it here – the two together are delicious. Jamie doesn’t add olive oil but I find them a little dry without.
This is a great recipe for homemade pesto that takes minutes to make and can be stored in the fridge for up to two weeks in an airtight container. It makes a great quick lunch for the kids with a bit of pasta or can be used for crostini with a bit of parma ham on – very quick canapes!
Also used in the Pesto Pork Recipe
These are so simple to make but very few people seem to treat themselves to them these days! We have them once or twice a month – a little of what you fancy so they say. You can always rely on children who come to the house eating them – a fail-safe option.
You will need a good deep fat fryer which I believe is a well justified purchase that can sit in the cupboard when you are not using it. I have had a few over the years but I think the best deep fat fryer I have had (and still have) is the De’Longhi Professional Fryer at around £50.
My New Years Resolutions always go completely out of the window when my mother-in-law, without fail, gives me at least two pints of double cream in a food parcel when we leave! This recipe is a real dinner party fail-safe potato dish which always gets eaten – I’ve never thrown any away yet. Top tips for success – always wash the potatoes well and dry thoroughly with a tea towel before layering in the dish. Invest in a good nutmeg grinder ( I have a fabulous William Bounds one but cheaper ones are available) – I’ve had mine for years.Also, start in a hot oven so that your cream bubbles enough to cook the potatoes otherwise you will have hard potatoes is a split cream sauce. You can also do it without the cheese if you would prefer.
Give it a go – keep an eye on it as different ovens do different things but it should be easy enough. Good luck.
This is a delicious French potato dish that I use as a side but can be served as a meal on its own with a crisp salad – perfect for a lunch option. You need to cook the potatoes for 10 minutes in their skin before cooling and peeling. This is best done with a blunt knife rather than a potato peeler as the skin just falls off generally..