Delicious crispy potatoes transformed from cold left over spuds
We are going through a craze of eating Rooster potatoes at the moment. These are red skinned and extremely floury. The trick with Roosters is to wash them but not to peel them. The skin stops the spuds breaking up in the saucepan and can be easily peeled off before serving if you have time on your hands. Even the skin of a Rooster potato is tasty so there’s no prinky peeling here at the cottage. Last weekend I discovered that D had a lot of cold, boiled leftover Rooster potatoes. The perfect excuse for making these fried potatoes. They are...
read moreSlow baked belly of pork with green tomatoes, coriander and lime recipe
We have never had so many green tomatoes knocking about the house. Some will turn red eventually but I decided to try cooking with some green ones. Their flavour improves with long slow cooking so combining them with a small joint of belly of pork would make a sumptuous meal for two. The result was unbelievably good, stunning fruity tangy flavours offsetting the melt in the mouth pork. Tears over not having many toms to bottle were wiped away with the first mouthful. I’m going to freeze and dry some batches of green tomatoes as this...
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