Peel and wash the potatoes, then place them in salted water and bring to the boil and simmer for a minute. Drain the water and allow them to cool.
Next shred the potatoes, using a grater, into a large bowl. Heat the butter in a saucepan until it melts then add a little at a time to the shredded potatoes just enough to allow the mixture to bind together and season lightly with salt and pepper. You could add some herbs (maybe some fresh picked thyme or finely chopped rosemary) at this point, if you wanted to.
Form the mixture into rounds either by hand or using a ring mould.
Fry the shaped rosti in a hot pan on both sides until crisp and golden brown.
1 whole chicken, best quality you can afford
30g butter, softened
Mixed herbs, finely chopped (should give approx 1 handful when chopped)
1 lemon, zested and cut in half. Zest finely diced
Coppa di Parma (or Parma ham)
Root vegetables (carrots, parsnips, onions)
Heat your oven to 180 C.
This is a beautiful and simple one tray dinner. Start by preparing your chicken – check it has been thoroughly cleaned out internally, trim away any excess fatty skin from the openings. Begin to delicately tease the skin away from the flesh of the breast area, creating a pocket under the skin.
Mix your chopped herbs, lemon zest and some salt & pepper with softened butter. Rub this into the chicken flesh inside the pocket you created by lifting the skin. Also rub it all over the outside of the chicken, covering all of the skin. Next, take your pieces of coppa di parma and place in the skin pocket of the chicken. Place one half of the lemon in the cavity of your chicken, this will help to keep your chicken moist.
Chicken should be roasted for 20 mins per lb plus 20 mins. Your vegetables and potatoes will take about 1 hour to cook, so place the chicken in a large roasting tin and place it in the oven. Now, begin to prepare your vegetables and add them to the roasting tin when there’s one hour of cooking time left.
Peel your vegetables as needed and cut into similar sized chunks. Toss them in a little olive oil (add a little dried herbs if you like) before adding to the roasting tin.
Ensure that the juices of the chicken are running clear, by cutting into the bird with a sharp knife, and then rest for 10 minutes before carving.
5 oz butter, chopped into chunks
5 Mars bars, chopped into roughly 1cm slices
5 mugs of Rice Krispies
500g Chocolate (mix of dark & milk)
Line a large baking tin with overlapping pieces of clingfilm, ensuring that all parts of the interior are covered.
Place the butter and sliced Mars bars in a large Pyrex (glass) bowl and place this into a suitably-sized saucepan (the bowl should not touch the bottom, and leave space for 2 inches of water). Bring the water to a strong simmer and melt the butter & Mars bars, stirring occasionally. Once it has all melted, stir continuously until the the melted butter is absorbed into the rest – be patient, it will “come together” eventually.
Lift the bowl off the saucepan and add in 5 mugfuls of Rice Krispies. Stir this well, but gently, until all the Rice Krispies are coated and no lumps of the melted mixture remain. Pour / spoon into your baking tin and gently smooth out until even.
Wash your Pyrex bowl, dry and place back on the saucepan of water. Break up the chocolate into the bowl and melt over simmering water. Once melted and smooth, pour over the Rice Krispies. It’s best to use a soft spatula so that you can scrape out as much of the chocolate as possible. Tip the baking tray back and forward until the base layer is evenly covered.
Cover with a tea towel and leave in a cool place to set (varies from 2 – 24 hours, dependent on season/temperature). Do NOT refrigerate as this will make the Rice Krispie layer go soggy.
Cut with a sharp knife and store in an air tight container (old biscuit tins are perfect), will keep for up to 7 days – but I bet they won’t last that long!
625g Tipo 00 Flour
1 rounded tsp baking soda
2 rounded tsp cream of tartar
1 teaspoon salt (if using salted butter use 1/2 a teaspoon)
100g chilled butter cubed
1 egg beaten
25g castor sugar
Hard to believe it’s nearly 3 weeks since I wrote this post about Roma’s excellent Tipo 00 flour, time sure is flying. Why do I mention it here? Well, Will made a comment that pasta flour makes great scones. As I had been meaning to have a blast at making some scones, this was a great excuse to try something a little different.
Take all your dry ingredients and sieve them into a large bowl. Next add the butter and work this in with your hands until you have what looks like breadcrumbs.
Next add about half the beaten egg and the milk and continue to mix this together until you have a moist dough. Then on a well floured surface pat or roll the dough out until it’s about 2cm thick and cut with a circular cutter. Place these on a greased and floured baking tray, don’t be afraid to roll up the off cuts and make a few out of that as well. Then place them in the oven and bake for about 15 minutes or until they have risen and turned golden on top.
Remove from the oven to a cooling rack and as soon as you can hold them without burning your fingers serve with butter and Jam – preferably home made and strawberry. If you can stop at just one you’re doing well!
150g dried pasta (the smaller the pieces the better)
2 cloves of garlic finely diced
1 tablespoon of fresh thyme, chopped
Juice of half a lime
Handful of grated parmesan
Begin by preparing the pasta as per the packaging. Then when you drain the pasta get your pan back onto a high heat and add the butter to the pan.
Once the butter has melted add the garlic and fry this for about one minute, then add the thyme and stir it in well. Finally, add the lime juice and stir for about thirty seconds before adding the pasta back in, mixing together well and serving with some grated parmesan.
You can also add some chopped salami, pepperoni or even chorizo at the same time as the garlic if you want some additional flavour.