Potato

  • 1 Jack Monroe’s simple fish pie
    I love a fish pie but, when time is tight and I fancy something similar, I make fish in a white sauce and serve it with a pile of fluffy mash with cheese instead. Fancy restaurants would call that ‘deconstructed’...

  • 2 Pan-Fried Salmon with Homemade Guacamole and New Potatoes
    Dish type: Salmon Ready in 30 Minutes Ingredients 2 Salmon Fillets 1 Hass Avocado 350g New Potatoes 100g Baby Spinach 1 Tablespoon of Diced Red Onion 1 Red Chilli 1 Lime 2 Teaspoons of Butter...

  • 3 Zingy Steaks with Warm Potato Salad
    Dish type: Steak Serves 4 Preparation time: 25 minutes Cooking time: 20 minutes Ingredients 4 x 150g/5½oz thin cut sirloin or minute steaks Salt and freshly milled black pepper 5ml/1tsp dried...

  • 4 Potato gnocchi with coconut and mascarpone sauce and coriander coconut dukkah by Silvena Rowe
    Ingredients (for 8 to share) For the gnocchi 500g starchy potatoes, such as russets 1 egg yolk pinch of salt 150g plain flour for the sauce 4 tablespoons coconut milk...

  • 5 Sausage and mash with Guinness and onion gravy
    Ingredients (Serves 4) 2 red onions, peeled and sliced 12 good-quality sausages 1 tbsp rapeseed oil 1 tbsp plain flour 200ml/7fl oz red wine 1 very low-salt beef stock cube...

  • 6 A recipe for seared black bream with roasted aubergine, tomato and potato crush and kachumber
    Ingredients (Serves 4) 4 black bream fillets (or any white fish), pin-boned 1 tablespoon vegetable or corn oil 1 quantity of Roasted Aubergine, Tomato and Potato Crush For the kachumber ...

  • 7 Potato, tomato and coconut curry
    Ingredients (Serves 4) 1kg/21⁄4lb Rooster potatoes, peeled and halved 1 tbsp vegetable oil 1 tbsp black mustard seeds 2 medium onions, peeled and sliced 4 cloves garlic,...

  • 8 Kitchen tip: Super spuds
    Potatoes should never be cooked in boiling water. It causes them to absorb much more liquid. Instead cook them on a gentle heat at a very low simmer, so the water is what chefs call 'burping' or 'gurgling'...

  • 9 Kitchen tip: Super spuds
    Potatoes should never be cooked in boiling water. It causes them to absorb much more liquid. Instead cook them on a gentle heat at a very low simmer, so the water is what chefs call 'burping' or 'gurgling'...



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