Triple-cooked roast potatoes
Make these roast potatoes for a special occasion, such as Christmas. They're triple-cooked for flavour and sprinkled with semolina for extra crunch
Sourdough, sausage & sage stuffing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Put the bread on a baking tray and drizzle with 2 tbsp of the oil. Bake for 10-12 mins until dry and crisp. Tip into a heatproof bowl.
step 2
Heat the remaining oil and the butter in a large frying pan over a medium heat, and fry the onion until soft and beginning to brown, about 8-10 mins. Tip in the grated apple and cook for a further 5 mins until the apple begins to soften. Remove from the heat and add to the bowl with the bread.
step 3
Add the sausagemeat along with the egg and sage, season well and mix to combine. Press the mixture into a small roasting tin (ours was 13 x 19cm) and bake for 40 mins until golden and cooked through. Will keep chilled for up to three days. Leave to cool completely first.
