Three Root Boulangere

Ingredients

• Leeks
• Garlic
• Celeriac
• Potatoes
• Parsnips
• Thyme
• Sage
• Vegetable Stock
• Cheddar Cheese

Method

1. Fry sliced Leeds and chopped Garlic in a little butter (5 mins)
2. Add chopped Thyme and Sage and fry (2 mins)
3. Remove leeks
4. Layer thinly sliced Celeriac, then Potatoes then Parsnips
5. Add Leeks on top
6. Repeat the layers
7. Pour over Vegetable Stock, cover and Bake @200C (1 hour)
8. Add more Stock if it gets too dry
9. Remove cover and sprinkle over grated Cheese for the last 15 mins
10. Serve with Green Beans

Anglesey Eggs

Ingredients

• 6 Eggs
• 600g Potatoes
• 1tsp Dijon Mustard
• 3 tbsp Milk
• 2 Leeks
• 20g Butter
• 50g Breadcrumbs
• 25g Cheddar Cheese
• Parsley

Sauce:

• 30g Butter
• 30g Flour
• 400ml Milk
• 1 tsp Dijon Mustard
• 100g Cheddar Cheese

Method

1. Hard Boil the Eggs
2. Boil the Potatoes (15 mins), then mash with the Mustard and Milk
3. Gently fry the Leeks in Butter, then stir into the Mashed Potatoes
4. For the Sauce, melt the Butter, whisk in the Flour until smooth
5. Gradually add the Milk a little at a time, continue to whisk
6. When all Milk incorporated, stir in Mustard and grated Cheese
7. Blend the Breadcrumbs with Cheese and Parsley
8. To assemble, layer the Mashed Potato and Leek in an oven dish
9. Place quartered Eggs on top, then pour over the sauce
10. Sprinkle over the Breadcrumbs, Cheese and Parsley
11. Bake @200C (20 mins)

Potato, Rosemary & Blue Cheese Pizza

Ingredients

Dough:

• 250g Strong Flour
• 20g Butter
• 7g Yeast
• 7g Sugar
• Water

Tomato Sauce:

• 2 Garlic
• Passata
• 1 sprig Rosemary

Toppings:

• 1 Onion
• 1 sprig Rosemary
• Sliced Potato
• 50g Mozzarella
• 50g Blue Cheese

Method

1. For the dough, combine Flour, Butter
2. Activate Yeast in warm water and sugar (1 mins)
3. Add Yeast and more Water until dough comes together
4. Knead dough until smooth
5. Cover in cling film and leave in warm place (1 hour)
6. For sauce, fry garlic in olive oil (2 mins)
7. Add Passata, chopped Rosemary, Salt and Pepper and bring to simmer
8. Cover and leave to cool (1 hour)
9. Knock back dough and roll out, place in deep pan
10. Cover and leave in warm place to rise again (1 hour)
11. Get oven as high as possible
12. Bake dough, with no topping (10 mins)
13. Par boil the Potatoes (10 mins)
14. Gently fry sliced Onions and chopped Rosemary
15. Add sauce and sliced toppings to the pizza
16. Bake (20 mins)

Pesto Stuffed Peppers

Ingredients

• Large Peppers
• Potatoes
• Feta Cheese
• Pesto (Basil, Pine Nuts, Garlic, Olive Oil, Parmesan Cheese, Lemon Juice)
• Rocket Leaves
• Cherry Tomatoes
• Couscous

Method

1. Par boil the cubed Potatoes (10 mins)
2. Halve and de-seed Peppers
3. Mix Potatoes, cubed Feta Cheese and Pesto
4. Stuff each Pepper half with the mixture
5. Bake @190C (40 mins)
6. Serve with Salad and Couscous

Twice Baked Potatoes

Ingredients

• Large Baking Potatoes
• Gruyère Cheese
• Spring Onions
• Chives
• Crème Fraiche

Method

1. Prick Potatoes with a fork and bake @190C (~ 1 hour, until skin is crispy and center is soft)
2. Slice the Potatoes in half, and scoop out the middle
3. Mix with grated Gruyère, Chopped Spring Onions, Chives and Crème Fraiche
4. Spoon the mixture back into the skins and return to oven (15 mins)
5. Serve with Salad

Madras Sambal & Garlic Naan

Ingredients

• 200g Lentils (Red, Green, Yellow)
• 1/2 tsp Turmeric
• 2 Potatoes
• Handful of Green Beans
• 3tbsp Chickpeas
• Madras Paste (Chilli, Ginger Garlic, Coriander/Cumin/Fenureek/Mustard Seeds, Tomato Puree)
• 1 Onion

Naan:

• 5g Instant Yeast
• Milk
• 1 Egg
• 200g Plain Flour
• 1tsp Baking Powder
• 1tsp Salt
• 50g Butter
• 1 Garlic

Method

1. For Naan, sieve Flour, Baking Powder and Salt into bowl and mix
2. Add beaten Egg, Yeast and warmed Milk to bring the dough together (add plenty of Milk as the dough should be quite wet)
3. Knead the dough until soft and smooth – then leave in a warm place to rise
4. When doubled in size, roll out into a tear drop shape (1 cm thin)
5. Grill (on as high as it will go) until brown, flip it over and brown the other side
6. Fry chopped Garlic in Butter (1 min), then pour butter over grilled Naan
7. For curry, cover Lentils in Water and boil with Turmeric until soft (30 mins)
8. Cube and boil Potatoes until soft (20 mins)
9. Boil Green Beans until soft (5 mins)
10. Fry Onion and Madras Paste (5 mins)
11. Add Potatoes and continue to fry (5 mins)
12. Add Green Beans, Chickpeas and Lentils with the water they were cooked in and simmer (15 mins)
13. Add a little water if the mixture turns too dry (note: this is quite a dry curry though)

Sweet Potato Gratin

Ingredients

• Sweet Potato
• Garlic
• Chilli
• Double Cream
• Peanut Butter
• Lemon Juice and Zest
• Parmesan Cheese

Method

1. Thinly slice Sweet Potato, then boil – just to soften (5 mins)
2. In a bowl, mix together Double Cream, Peanut Butter, Lemon Juice and Zest
3. Season the Cream mixture well
4. In an oven dish, layer Potato, sprinkle over Garlic and Chilli, then spoon over some Cream mixture
5. Repeat for several layers
6. Top with grated Parmesan Cheese
7. Bake @190C (30 mins)
8. Serve with Salad

Feta Potato Cakes

Ingredients

• Potatoes
• Feta Cheese
• Spring Onion
• Dill
• Egg
• Lemon Juice

Method

1. Boil Potatoes until soft
2. Mash, season (careful with Salt as Feta will be salty)
3. Add Chopped Feta, Spring Onion and Dill
4. Stir in Lemon Juice and a beaten Egg, then Chill (20 mins)
5. Round into Potato cakes and fry in a little oil until brown on each side
6. Serve with Salad

Paneer & Potato Curry

Ingredients

• Potatoes
• Paneer Cheese
• Cumin Seeds
• Mustard Seeds
• Garlic
• Ginger
• Chilli
• Onion
• 1 tsp Turmeric
• 3 tsp Curry Powder (Coriander, Cumin, Chilli, Fenugreek)
• Chopped Tomatoes
• Water
• Basmati Rice
• Butter
• Garam Masala Powder

Method

1. Fry cubed Potatoes in oil until brown, set aside
2. Fry cubed Paneer Cheese in oil until brown on each side, set aside
3. Fry chopped Onion, Garlic and Ginger (2 mins)
4. Score whole Chillis and add  (2 mins)
5. Add Turmeric and Curry Powder and continue to fry (1 min)
6. Add Chopped Tomatoes, the fried Potatoes and enough water to cover
7. Simmer until Potatoes are soft
8. Meanwhile boil Basmati Rice
9. Melt a little butter in a separate pan and fry Garam Masala and Paneer Cheese
10. Stir in to Potatoes and serve with Basmati Rice

Fish Cakes

Ingredients

• Potatoes
• Eggs Yolk
• Butter
• Onions
• Mustard Seeds
• Curry Powder
• Garlic
• Chilli
• Ginger
• Milk
• Bay Leaf
• Fish

Method

1. Boil Potatoes (10 mins)
2. Fry Mustard Seeds in oil (1 min)
3. Add Onions (5 mins)
4. Add Garlic, Chilli, Ginger and Curry Powder (2 mins)
5. Bring Milk and Bay Leaf up to boil
6. Turn heat down and poach Fish in Milk (5 mins)
7. Mash Potatoes with a little Butter and a little poaching Milk
8. Stir in Onions, Eggs Yolk and flaked Fish
9. Mould rounds and then fry on each side until brown
10. Serve (with Cauliflower Puree in picture)