Another delicious recipe from Claire Thomson’s ” Home Cookery Year” which i have to admit i served topped with a fried egg.
A Spanish way with potatoes from ” Traditional Spanish Cooking” by Janet Mendel.
A recipe from Malaga , Spain which can be found in Elizabeth Luard’s ” The Flavours of Andalucia” .
A recipe from Nigel Slater.
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.
Subtle and sweet flavoured Mash from ” Moro:the Cookbook” by Sam and Sam Clark.
A simple traybake from ” The Savvy Cook” by Izy Hossack.Leftover basil oil can be stored in the fridge and used for pesto, pasta or salad dressings.
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.
This is from Claire Thomson’s “The Five O’clock Apron” . Serve with a green salad dressed with red wine vinegar and olive oil.
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.
This is from Rick Steins ” Coast to Coast”. The curried potatoes are only quite mildly spiced and he suggests serving this as a breakfast dish. You could always serve some Tomato Kasundi alongside.
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.