For a dish that bears my name this took me an embarrassingly long time to get right. I would have potatoes swimming in butter or too crisp to eat without worrying about your fillings. These little stacked Pommes Anna finally hit that sweet spot between buttery and crispy and look fab for what is actually minimal effort. You can do a lot of the prep beforehand in assembling the stacks in the muffin tin if you want to prepare these in advance and then just pop them in the oven when ready so good for dinner parties!
6-8 new potatoes (waxy)
125g unsalted butter
1 clove garlic, crushed
1/2 tsp sea salt
Cracked black pepper
Fresh thyme sprigs
– Heat the oven to gas mark 6.
– Use a mandolin or very sharp knife to slice the potatoes into 1/8” slices. Put in a small mixing bowl.
– Melt the butter in a small saucepan.
– Brush the insides of six muffin tins with melted butter.
– Place a small sprig of thyme in the bottom of each muffin cup.
– Add the garlic to the melted butter and remove the leaves from the remaining thyme sprigs and add those too.
– Gently heat until fragrant.
– Pour the butter over the potatoes. Add salt and pepper to season and toss gently.
– Place the sliced potatoes carefully in the muffin tins. You want to arrange them so that they will look good when turned out. Press down firmly in the centre.
– Pour the remaining butter over the potatoes.
– Cover the muffin tray with foil and bake in the oven for 35 minutes.
– Place a large oven dish over the muffin tin and carefully flip over so that the potato stacks come out intact. If any fall apart you can push them back into shape.
– Place the oven dish back in the oven and bake for another 10 minutes until the stacks look nice and crispy on the edges.
You will need Japanese Kewpie mayonnaise for this to taste right but it’s easy to get hold of, either a local Asian supermarket or Amazon will sort you out! I would also advise the chunkiest ham you can get, either go for trimmings or bake a ham joint and use some in this.
2 large floury potatoes
1/2 small tin Sweetcorn, drained
100g ham, chopped
1/2 medium carrot, julienned
1” cucumber, very finely sliced
6 tbsp kewpie mayonnaise
Pinch of salt
– Peel and chop up your potatoes and boil in a large pan of salted water for 20 minutes. Drain and return to the pan, let them air dry for 5 minutes.
– Mash the potatoes until smooth.
– Add your other ingredients and give a good stir through. Eyeball it, if you feel you want different proportions go for it! Alter it to your taste.
This is one of the simplest things I’ve made in ages and yet it packs a big flavour punch! My recipe for Red Onion Refrigerator Pickles pack a heck of a punch visually too, who can resist bright pink food? They are perfect paired with pulled pork as here, or even just in sandwiches (put them in a cheese toastie and be amazed!)
Darcy was poised and ready for any spillages!
3 red onions, thinly sliced
1/2 tsp salt
~1 cup/250ml red wine vinegar
Put your onions in a sealable tub, jar or bowl.
Sprinkle with salt.
Cover with the vinegar.
Leave in the fridge for 2 hours – 2 weeks. Then enjoy!
Coming to an end of my Indian theme I wanted something quick and easy to accompany my meal, the Fritters were doing a good Yorkshire Pudding substitute but I just felt that it needed a flatbread to accompany it. I could have made up some dough without too much hassle but with everything else going on in the kitchen I just wasn’t in the mood. I had a can of bread roll dough in the fridge so I improvised!
They worked brilliantly! Perfectly portioned, beautifully fluffy inside. This is a cheat I’m sure to turn to again as it was effortless!
1 can of dough for 6 bread rolls
Roll out each “roll” on a lightly floured worksurface.
Heat 2 tbsp oil in a large frying pan.
Place the dough in the pan and fry for about 2 minutes on each side until the dough is firm and browned on both sides.
Place the cooked flatbread on a paper towel and keep on a plate in a warm oven until the rest are done.
Repeat with the remaining dough, topping up the oil as necessary.
I’ve never actually eaten Saag Aloo before so I don’t really know how this recipe compares to others. What I can say is that I found it absolutely delicious and I will definitely be cooking it again!
I will especially be deploying it when my dad cooks curry. I love spices and the breadth of flavours they bring. I am not a fan of blowing your head of with heat! My Dad believes that the hotter a curry is the better. The potatoes and spinach in this Saag Aloo work to cut down on the spice level but still with a fantastic depth of flavour in its own right.
A recipe with a bit of a Japanese twist today! This Grilled Salon with Miso Soba Noodles is quick (about 10 minutes to cook), simple and delicious! What’s not to love about that? Oh and it’s super healthy for you too!
You marinate the salmon the night before (or even for a few days, it won’t spoil it!) and then simply pop it on the grill while you cook your noodles. 10 minutes, done and dusted!
I actually made this for my lunches during what I knew was going to be a hectic week. I needed good quality food, full of nutrients that would tempt me to actually stop and eat rather than grabbing something worthless on the fly. This dish is delicious either hot or cold. If you haven’t had cold noodles during a heat wave I urge you to give it a go, they’re divine!
– Place your salmon in a sealable watertight bag and add the soy sauce and mirin.
– Leave in the fridge to marinate overnight or longer.
– When ready to cook simply place the salmon on a health grill or in a frying pan. If cooking in a pan remember to flip over then the colour has changed half way up. Pour the marinating liquid over the top (being careful of run off for the health grill!)
– Prepare the soba according to packet instructions (usually cook for about 4 minutes in boiling water).
– Drain the noodles (don’t be too thorough) and then add the miso paste and dried wakame and tofu bits. Add a little splash of hot water to slacken.
– Stir well to coat the noodles in miso.
– Serve with edamame if you fancy them!
This recipe is a nice, easy, way of pepping up your potatoes a little. For very little effort you get a whole lot of flavour and an absolutely gorgeous texture you usually only get with twice cooked chips!
The smell of the roasted herbs is amazing too! These were cooked alongside a roast chicken and the whole kitchen smelt so good!
– Take a bag of new potatoes and place them in a nice oven dish.
– Drizzle with olive oil (3 tbsp at least, be generous!)
– Sprinkle with a pinch sea salt.
– Scatter with sprigs of fresh rosemary and thyme.
– Put in the top of the oven for 1 hour at gas mark 5.
– Done! Potatoes!
Hi, I'm Anna and this is what's going on in my kitchen and growing in my garden.
Everything you see here is how it looked as I cooked and ate it. I don't like to make things too fussy. I want you to know that if you try one of my recipes what you see is what you'll get.
Don't forget to leave a comment, I love to know what you're thinking and if you do try out a recipe then let me know how it worked for you. Happy cooking!