Not roasties, not hasselbacks, but stacked potatoes … crisp on the top, soft in the middle, they look sensational and the flavours will knock your socks off. Continue reading
The toasted coconut complements the sweet, juicy carrots, the lemon juice and coriander add a citrusy balance. Continue reading
This is unashamed comfort food and we ate it as a main course, although of course you can serve it as a side to meat if you like. Mixing broccoli in with the cauliflower somehow lightens the dish and the hazelnut topping adds crunch and an added dimension of flavour. I could happily scoff the whole lot single-handed. Continue reading
Hasselback potatoes are definitely having a moment and understandably so as they look so appealing and taste so good. Apparently we have the Hasselbacken Hotel in Stockholm to thank for this method of slicing whole potatoes so that when they’re roasted they fan out like an accordion, or as Nigella Lawson puts it, like sauteed potatoes on the stem.
Roast pork at my mother’s Sunday dinner table was never complete without apple sauce and sage and onion. I wanted to use those flavours in a gratin for a weekday supper and this is what I came up with. It does take a while to cook but it’s very quick to put together. Continue reading