Cheese Fondue with Garlic Roast Potatoes

Serves 2

500g New Potatoes
1 tbsp Olive oil
1 tbsp Balsamic vinegar
2 garlic cloves, smashed
150 ml white wine
150 ml double cream
170 g Gruyere (or any hard cheese), cubed
½ tbsp chopped tarragon and ½ tbsp chopped parsley

Preheat the oven to 220C/425F/ Gas 7

Par-boil the potatoes until soft but not cooked completely. Drain well.

Place the oil, garlic and vinegar in a large ovenproof frying pan over a medium heat. Toss the potatoes into the pan and cook for 2-3 minutes. Transfer to the oven and bake for 10 minutes.

Meanwhile, place the wine in a small pan and reduce by one third. Add the cream and cheese and continue cooking for 2-3 minutes, stirring continuously.

Pour the fondue mixture into a bowl and scatter with the chopped herbs. Serve the hot potatoes on the side and dip into the fondue. Eat at once !


Parsley and Roasted Garlic Potato Mash

Serves 4

750g Potatoes, peeled and cut into rough 2 cm pieces.
2 garlic cloves, peeled and roughly chopped
4 x 15ml spoons olive oil
1 large pot parsley, leaves only, finely chopped
4 x 15ml spoons half fat crème fraiche
salt and freshly ground black pepper

Boil the potatoes in a large saucepan until soft.

Meanwhile fry the garlic in a 15ml spoon of olive oil, until golden brown and set aside.

Drain and mash the potatoes really well, Stir in the garlic, return the saucepan to a gently heat.

Beat in the olive oil, then stir in the parsley and crème fraiche. Season well and serve.


Roasted Garlic and Goats Cheese Tomato Tart

350-400g Tomatoes sliced evenly into ¼” thick slices
1 puff pastry sheet, thawed
1 head roasted garlic (cut head in half, drizzle with olive oil and roast in the oven until soft)
Olive oil
1/2 tsp fresh chopped thyme leaves
125g soft organic goats cheese
Salt & pepper
1 tsp fresh chopped chives
Fresh basil leaves chopped, kalamata olives, pitted and halved, balsamic vinegar and grated parmesan cheese.

Preheat the oven to 200C/400f/gas mark 6. On a lightly floured surface, roll out the puff pastry 1/8” thick. Place onto a greased baking sheet. Prick holes in the centre of the pastry with a fork, leaving a 1” border at the edge. Mix the roasted garlic cloves with olive oil until a paste is formed, add the goats cheese, chopped thyme and chives. Season with salt and pepper to taste and mix thoroughly. Spread the Goats cheese over the puff pastry, leaving same 1 “ border. Arrange tomatoes in overlapping circles over the cheese. Sprinkle olives, balsamic vinegar and parmesan over the top. Fold the edges of the puff pastry over to barely overlap the tomato filling to create a crust. Bake in the oven for 20-25 minutes. Remove from the oven and top with chopped basil leaves.


Courgettes with Rosemary and Garlic

Serves 2-3

350g Courgettes, chopped into 1 cm slices
1 tbsp Olive oil
1 large sprig of fresh rosemary
2 garlic cloves,crushed
Salt and freshly ground black pepper

Toss the courgettes into a large frying pan and add the olive oil. Stir. Add the rosemary and cook quickly over a high heat until the courgettes are just beginning to soften.
Add the crushed garlic and season with salt and freshly ground black pepper.
Serve warm as a side dish or on its own with warm crusty bread.

Balsamic-Roasted Beetroot With Garlic and Thyme

400g Beetroot
3 tbsp Olive oil
2 tbsp Balsamic vinegar
1.5 tbsp Lemon juice
2 cloves garlic, peeled and chopped
2 sprigs thyme
Salt and freshly ground black pepper
3 tbsp Water

Preheat the oven to 200C, trim and scrub the beetroot, cut into halves or quarters if large. Place in a roasting tin. Mix together the balsamic vinegar, oil, lemon juice, garlic and salt and pepper. Pour over the beetroot and mix together well. Tuck in the sprigs of thyme. Roast in the oven for 40 minutes, remove from the oven, mix well and sprinkle with the water, return to the oven until tender.

Root Veg and Bean Stew

Serves 4

1 Medium onion, peeled and chopped
2 cloves garlic,peeled and crushed
3 medium carrots
2 Medium potatoes
1 Kohl Rabi
1 tbsp Olive Oil
1 tin chopped tomatoes
500ml water + vegetable stock cube
200g butter beans or cannelloni beans (cooked)
1 tbsp fresh thyme
1 tbsp tomato puree
Salt and pepper to taste

Pre-heat the oven to 160C. Heat the oil in a large pan. Gently sauté the onion and garlic for 5 minutes. Scrub the carrots and slice into ½ cm chunks. Peel the kohl rabi and potatoes and cut in 1 cm cubes. Add the carrots, kohl rabi and potatoes to the pan. Add the tomatoes, tomato puree , thyme and stock and stir well. Add the beans and stir.
Pour into an oven-proof casserole dish. Cover and bake for 45 minutes until the vegetables are soft and the sauce has thickened. Serve with rice or baked potatoes and warm crusty bread.


Garlic and Ginger Pak Choi

Serves 2-4 as a side dish

1 tbsp vegetable oil
2 garlic cloves, peeled and finely chopped
1” square root ginger, peeled and finely chopped
1 Pak Choi, chopped, keeping the green leaves separate from the stalks.

Heat a wok over a high heat. Add the vegetable oil. Throw in the garlic and ginger and stir fry for a few seconds, then add the chopped stalks of pak choi and stir fry for a few minutes until softened, then add the leaves of the pak choi and stir fry until just wilted.

Its easy to add to this basic recipe by adding mushrooms, peppers etc.


Roasted Radicchio with Gorgonzola

Serves 2-4 as a side dish

1 head radicchio, cut into quarters
50ml olive oil
1 clove garlic
1/2 tbsp fresh thyme, leaves picked.
50ml balsamic vinegar
100g gorgonzola dolce

Season the radicchio quarters with salt and pepper and olive oil. Roast for 15 minutes at 200c/Gas Mark 6. Mince the garlic and thyme leaves together (using a pestle and mortar) and mix with the balsamic vinegar. Pour order the roasted radicchio and put the gorgonzola on top and roast for a further 10 minutes.
This recipe goes really well with roasted or grilled meats.

Turnip Bake

Serves 4

25g Butter
350-400g turnips
450g potatoes
1 tbsp fresh thyme
1 garlic glove, peeled and finely chopped
500ml double cream
1 bayleaf

Peel the potatoes and the turnips and slice into 2mm slices. Rub a baking dish with butter.
In a large bowl mix half of the potatoes and turnip and mix in the garlic, thyme with salt and pepper to taste. Meanwhile gently heat the cream and bayleaf, do not boil.
Place the mixed slices of potato and turnip in the gratin dish and use the remaining slices to place evenly all over the top. Pour over the hot cream and dot with the remaining butter.
Bake at 220c, 400f, gas mark 6 for 50 minutes until bubbling and golden brown.