Monday, March 26, 2012



from Rosie and Jim's Sunday Lunch club
(Served with slow roast pork belly)

Serves 20 hungry Sunday lunchers


butter and olive oil or juice from roasting meat
4kg new potatoes
2 large onions, roughly chopped, sliced and diced
1 large bunch sage, roughly chopped
lots of salt and pepper

Set the oven to 200C.

Meanwhile add the potatoes to a pan or two of cold water and bring to the boil. Turn to a simmer and cook for 20 minutes until they slide off a knife if poked. Drain and transfer to a large roasting tray.

Press down on the potatoes with the bottom of a saucepan so that they flatten and crack. Even better if some are mashed completely.

If you have any fat from roasting meat (I used the leftover fatty juices from pork belly - oink) then pour it over in abundance and toss through. If not, use melted butter and lots of olive oil. Sprinkle over the sage leaves, distribute the onion and throw on the salt and pepper. Pop the tray in the oven and leave for an hour or so to crisp up.

Try these alternatives for jazzing up the

BEEF - fresh horseradish/ gherkins (add at the end)
CHICKEN - pancetta/ sausages/ Parmesan
LAMB - mint/ wild garlic/ chilli
COD - tarragon/ capers/ garlic/ chorizo
NUT ROAST - parsley/ Gruyere

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