and freshly milled black pepperMethodFirst of all, place the tray with the oil into the pre-heated oven to get really hot (which will take about 10 minutes). Meanwhile, wipe the potatoes with a piece of kitchen paper and then cut them into chunks measuring approximately 1/2 inch (2 cm), leaving the skin on. Peel and chop the onion fairly roughly into slivers. Now remove the roasting tray from the oven and place it over a direct heat. Then carefully spread the potatoes and onions into the hot oil, turning them over to get a good covering. Then sprinkle the wine vinegar over, season well with salt and freshly milled balck pepper, then return the tray to the highest shelf of the oven for 40-45 minutes or until the potatoes are crisp and the onion is slightly charred at the edges. As soon as they are ready, serve immediately.
If your sauce seems to thick, let it down with a little water, or if it is not thick enough for your tastes, then you can drain off the majority of the sauce, reduce it quickly in a pan over a high heat, then add it back to the meat
When the chips are down then new potatoes must step up to the plate. Ingredients New Potatoes 500 g or enough for the number of peopleOne redonion SlicedChopped chivesSprigs of timeGlug of olive oilSalt and pepperMethod Preheat the oven to around 190cWash dry and quarter the new potatoes Place in a large oven proof dish Then add the chopped chives andredonionAdd seasoningsToss everything in a good glut of olive oilCook for around 1 hour in which during toss everything at regular intervals Serve and enjoy Who needs chips with burgers
Unlike the soda bread, this one could be made by hand or using a bread machine, but I was a bit dubious of getting the cooking time right in my bread machine, as I always use it on the same setting with the same range of flours, so I made it by hand
To serve, slice the meat and then serve with the roasted peppers, parsnip gratin andredcurrant jus. Let it heat through stirring all the time and then using a whisk, whisk in the redcurrant jelly until it is totally dissolved
Well it turns out that my brother has taken to going to his local Sainsburys just before closing time and buying all the highly reduced produce on the meat and fish counters and got some ridiculously good bargains
Spread with butter and serve with chunks of cheese and chutney. It doesn’t stay fresh for very long so it’s best eaten the day you make it – which is handy as when it is warm andsmothered in salted butter you will find it hard to stop
Meanwhile, slice your onionand place it in a bowl with the tomatoes. So, with the bake off fresh in my head and a craving for this bread, I decided to make it and share the recipe with you lucky lucky readers