Broccoli & cauliflower cheese
Cauliflower cheese gets more colourful with the addition of broccoli in this super Sunday lunch side dish
Mustard roast potatoes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 1½kg Maris Piper potatoeshalved, or quartered if large
- 2 tbsp rapeseed oil
- 50g butter
- 3 garlic clovesbashed
- 2 tbsp English mustard powder
- pinch of sea salt flakes
Nutrition: per serving
- kcal214
- fat9g
- saturates4g
- carbs29g
- sugars1g
- fibre3g
- protein4g
- salt0.24g
Method
step 1
Heat the oven to 220C/200C fan/gas 6. Bring a large pan of salted water to the boil, then add the potatoes, reduce the heat and simmer for 8-10 mins. Drain, then leave the potatoes to steam-dry in the colander for a few minutes. Shake to slightly roughen the edges.
step 2
Meanwhile, drizzle the oil over a large baking tray and put in the oven to heat up for 10 mins. Once hot, tip the potatoes onto the tray with the butter and garlic. Sift over the English mustard powder and toss everything together so the potatoes are evenly coated. Roast for 45 mins, turning halfway through cooking for really crispy potatoes. Season with a pinch of sea salt flakes to serve.
