Here is another recipe for potatoes from Claire Thomson’s ” New Kitchen Basics”. The potatoes cook in the liquid soaking up the juices and turning soft and flavoursome. Any remaining oil should be spooned over the potatoes before serving.
A lovely dish for autumn when the first of the maincrop potatoes are ready, along with the first of the cooking apples. Its from ” Sophie Grigson’s Country Kitchen”. You can of course leave out the bacon for a vegetarian option.
I have been continuing to cook my way through Claire Thomson’s ” New Kitchen Basics” and am very much looking forward to her new book coming out in September which i have to confess to pre-ordering. These potatoes are based on a favourite french gratin dish popular in the Savoy Alps and just what you need after a day on the ski slopes, or walking in the mountains, or indeed any time.
My most recent new cookery book purchase ( and i do try to resist) is “Falastin” by Sami Tamimi and Tara Wigley. They are part of the Ottolenghi team, but this book celebrates the people and the food of Palestine. This is the first recipe i have tried and it’s very good.
This is from ” The Return of the Naked Chef” by Jamie Oliver and is a favourite combination for summer.It goes well with chicken or fish or can be served as a salad on its own.
This is a main dish to be served with dhal, rice, raita, pickles and chutneys if wished. Its from the encyclopedic ” In Praise of the Potato” by Lindsey Bareham.
Another favourite recipe from Rukmini Iyer’s ” The Green Roasting Tin”. She describes it as a cross between a dauphinoise and a tartiflette so comfort food for when you are forgetting the calories. You can use Gruyere instead of Reblochon.
The picture says it all. Decadent comfort food from Claire Thomson’s “New Kitchen Basics”. Sometimes you just have to forget about the calories. To be honest it was tough not to eat it all between two of us in one sitting but we managed to restrain ourselves and save half for the next day.
