I am going to begin with an ambitious statement but I kid you not when I say that this was one of the best salads I have EVER tasted. You may think that I exaggerate but I promise you that I absolutely do not. I shall begin at the beginning. When I first conceived of …
A Serious Salad – Warm Beetroot, Potato & Anchovy Read More »
In a large bowl, make the batter by mixing the flour, salt pepper, milk and eggs until smooth. Grate your raw peeled potatoes with a coarse grater and add to the batter and mix well. Heat some of the butter and use a soup ladle to pour in some of the batter mix. Using the …
Boil 750g of your potatoes in salted water for 20 minutes until cooked. Grate the remaining raw 250g of potatoes. Drain your boiled potatoes and dry mash them and leave them to cool for a few minutes. Meanwhile, chop your flesk or bacon into 1cm bits and fry with your onion in a little oil. …
Preheat your oven to full. Score the fat side of the lamb shoulder with a sharp knife. Put half the rosemary and garlic into a high sided roasting tray. Rub the lamb all over with olive oil and season well. Place it on top of the rosemary and garlic in the tray and then put …
Slow Roasted Shoulder of Lamb with Heaps of Garlic & Rosemary Read More »
Heat oven to Fan 180C/200C/Gas 6. Peel your potatoes and then using a mandolin to save time, cut into matchsticks. Start to layer your dish. Begin with a potatoes, then a layer of sliced onion and then drape over half of the anchovies. My Mother always said, don’t be mean with them. Season with a …
