It’s autumn, it’s chilly and my thoughts are turning less towards mellow fruitfulness than to spuds. They’re possibly the ultimate British comfort food and come in many incarnations. Buttery soft mash, roasties, chips, jacket potatoes with soft innards and crisp, salty skins, potato pancakes. And as we’re a multi-cultural nation, potato gnocchi, home fries, hash browns, or spiced up South Asian style. Continue reading
Now that summer has slipped through our fingers it’s time to line up a few comforting autumnal recipes. These confit duck potato cakes can be made small enough to serve as a starter or big enough to enjoy as a main course.
I wanted to eat them with my plum and ginger chutney so the spicing is Chinese-influenced, but frankly you could make them plainer and slap a fried egg on top and they’d still be good. Continue reading