Cheesy green veg gratin
Jazz up cauliflower cheese with green broccoli and spinach, and a cheddar and chive sauce. Be sure to use the cauliflower leaves, too, for extra flavour
Crispy roast potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6-8
Skip to ingredients
Ingredients
- 4 tbsp rapeseed oil
- 1½ kg Maris Piper potatoes, cut into quarters, peelings reserved
- 50g butter
- ½ bunch of lemon thyme
- 6 garlic cloves, lightly bashed
- 1 tbsp sea salt
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven for the oil to heat up.
- STEP 2
Bring a large pan of salted water to the boil, tip in the potatoes and the peelings (to impart extra flavour) and simmer for 8-10 mins. Drain the potatoes and discard the peelings. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.
- STEP 3
Remove the tray from the oven and put directly on your hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them. Reduce the oven to 200C/180C fan/gas 6. Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for 1 hr, turning every once in a while, until golden and crisp.
