New Potato and Goats Cheese Tart

300g new potatoes, scrubbed and thinly sliced
2 x 100g soft goat’s cheese
1 x 375g pack fresh, ready rolled puff pastry.
Fresh parsley, tarragon and chives (three good handfuls) chopped.
1 tbsp olive oil

Preheat the oven to gas mark 6, 180C/200C fan.
Unwrap the pasty and place on a baking tray, using a sharp knife score a line all way around 2 cms from the edge, but be careful not to cut all the way through. Boil or steam the potatoes until just tender. Drain and leave to cool.
Crumble the goats cheese evenly over the pastry, keeping within the marked lines and sprinkle over the herbs.
Scatter the potatoes over the filling, season, drizzle with oil and bake in the oven for 18-20 minutes, until the pastry is crisp and the potatoes are lightly browned.


Leek and Potato Soup

Serves 6

350-400g leeks
200-250 g potatoes
1 medium onion
4 tbsp oil
750ml Vegetable stock
250ml milk
Salt and fresh ground black pepper
Fresh chopped parsley to garnish

Slice the leeks. Peel and roughly chop the potatoes and the onion. Saute the vegetables in hot oil for 10 minutes.

Add the stock and season with salt and pepper. Bring to the boil, cover and simmer for 20 minutes until the vegetables are tender.

Stir in the milk. Transfer to a liquidiser or blender and blend until smooth. Reheat gently before serving and sprinkle with the chopped parsley.


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.



For five servings, scale down quantities if necessary.

400g Cabbage, cooked and sliced
400g Potatoes, cooked and mashed
1 Onion or leeks chopped (optional)
Salt and Freshly Ground Black Pepper

Combine the cabbage and potatoes together, season with salt and pepper. In a non- stick frying pan, fry the onion (if using), when the onion is soft and lightly browned press in the potato-cabbage mixture. Season lightly again. When the underside is golden and crusty, turn over and repeat. Serve it with melted butter.


Celeriac and Mustard Mash.

1 Celeriac weighing 750g-1kg, peeled and chopped into large chunks
4 potatoes weighing 500g, peeled and chopped into large chunks
thick slice of butter about 25g
100ml whipping or double cream
1-2 tablespoons smooth French or grain mustard
Salt and freshly ground black pepper

Place the celeriac in a deep pan of water and bring to the boil, then simmer for 30 to 40 minutes until tender. Meanwhile boil the potatoes in a separate pan of water for about 20 minutes again until tender.

Drain both lots of vegetables and tip into one pan together, return to the heat for a minute or so to let them dry out.Mash and beat together with the butter (use an electric mixer with a beater attachment of you have one). Beat until almost smooth. Tip the cream and mustard into a small saucepan, warm through for a minute or two, then remove from the heat just before it boils, scrape into the potatoes and celeriac with some black pepper and beat until fluffy and smooth.



1 Fennel bulb
4 large potatoes (or 6 small), scrubbed
2 cloves garlic, crushed
300ml single cream
300ml milk
1 Organic Free Range Egg
Butter, for greasing
Salt and freshly ground black pepper

Preheat the oven to 190c/375F/Gas mark 5

Thinly slice the potatoes and fennel. Butter a baking dish and arrange the potato and fennel slices in alternate layers with the garlic and lots of seasoning in between. Mix the cream, egg, milk and nutmeg with lots of seasoning. Pour the mixture over the vegetables. Cover with foil and bake for about 1 ½ hours, removing the foil for the last 30 minutes to brown on top.


Bubble and Squeak Cakes

Serves 4

700g potatoes, cut into chunks
4 Carrots (about 350g), sliced
350g white cabbage shredded
50g cheddar cheese, grated
1/2 onion, diced
1-2 tbsp wholegrain mustard
25g butter
2 tbsp oil

Cook the potatoes and carrots in salted water for 15 minutes until tender. Steam the cabbage for 8 minutes, or cook in salted water for 5 minutes. Drain well.

Mash the potatoes and carrots. Stir in the cabbage, cheese, onions and mustard to taste. Divide the mixture into eight and shape into 4” patties. Chill for 30 minutes to firm up.

Heat half the butter and oil into a frying pan. Fry four patties at a time for 3-4 minutes on each side until golden, turning once. Keep them warm while frying the other patties in the rest of the butter and oil.

Great served with a thick tomato sauce.


Aioli Potatoes

Serves 4

350g/12oz new Potatoes
2 Organic Free range egg yolks
1 tbsp white wine vinegar
1 tsp Dijon mustard
150ml/5fl oz extra virgin olive oil
Lemon juice
1 clove garlic, peeled and crushed
Salt and freshly ground black pepper

Whisk together the egg yolks, vinegar, mustard, salt and pepper and when combined start to slowly add the olive oil, whisking all the time. When you have a thick mayonnaise add the crushed garlic clove and a few drops of the lemon juice, mix until incorporated.

Coarsely dice the potatoes and boil for 5-10 minutes, until cooked but still firm.

Combine the cooked potatoes with the aioli mix to create a garlic flavoured potato salad.


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 !


Mini Yorkshire Puddings with Creamed Potatoes

Serves 6 as a side dish

275g potatoes, peeled and cubed, plus milk and butter for mashing
1 tsp chopped fresh parsley
1 tsp fresh chopped tarragon
75g plain flour
1 Organic egg, beaten
120ml (4fl oz) milk
oil for baking
Salt and freshly ground black pepper

Boil the potatoes until tender and mash with a little milk and butter. Stir in the parsley and tarragon and season well to taste. Preheat the oven to 200c/400f/Gas 6.

Whisk the milk and the beaten egg gradually into the flour to make a smooth batter. Place about ½ tsp of oil into each of six ramekin dishes and place in the oven on a baking tray for 2-3 minutes until the oil is hot.. Working quickly pour a small amount of batter (about 4 tsp) into each dish, add a heaped tablespoon of mashed potato and then pour in an equal amount of the remaining batter in each dish. Place in the oven and bake for 15-20 minutes until the puddings are puffy and golden brown. Using a palette knife ease it pudding out of the dish.


Mediterranean New Potatoes

Serves 4

500g New Potatoes
5 tbsp Olive Oil
2 tsp Butter
2 Sprigs rosemary
2 Garlic cloves, finely sliced
2 tsp wholegrain mustard

In a large pan of boiling water cook the unpeeled potatoes for 10 minutes, or alternatively steam the potatoes for 10 minutes.
Cut each potato in halves or quarters, depending on size.
Heat the olive oil and butter in a frying pan, tip in the potatoes and cook until crisp.
After a few minutes toss in the rosemary and garlic, cook a little longer. Stir in the mustard before serving.


Sauteed Rosemary Potatoes with Cherry Tomato and Olives

Serves 4

1 kg potatoes, peeled and cut into small chunks
2-3 tbsp chopped fresh rosemary
4 large cloves garlic, peeled but left whole
Salt and freshly ground black pepper
12 Cherry Tomatoes
12 Black Olives
Fresh parsley, chopped

Par-boil the potatoes for 10 minutes and drain well. Heat a thin layer of oil in a frying pan. Add the half cooked potatoes, rosemary, garlic, a little salt and pepper to taste. Turn the potatoes around in the oil so they are well coated, then leave to brown over a medium heat, turning occasionally and checking they are not sticking or burning.
After 15 minutes when the potatoes are almost golden, throw in the tomatoes and olives and mix gently. Cook for a few more minutes until the tomatoes start to soften and the skins look a little charred.
Sprinkle with parsley and serve removing the garlic cloves if you prefer.


Thai Style New Potatoes

Serves 2-4

500g New Potatoes, scrubbed and halved and quartered if necessary
25g butter
1 stick Lemongrass, finely chopped
1-2 red Chillies, deseeded and finely chopped
1 tsp root ginger, finely chopped
Salt and freshly ground black pepper
Handful of fresh coriander leaves

Place the new potatoes in a pan of lightly salted boiling water, cover and simmer for 15 minutes or until tender. Drain and allow to cool slightly.
Meanwhile melt the butter in a small pan, add the lemon grass, chillies and root ginger and fry gently for 5 minutes or until softened.
Toss the drained new potatoes in the butter, season to taste and serve immediately garnished with the coriander leaves.


Potato and Beetroot Rosti with Dill Cream

Makes 12 mini rosti’s. Served with Dill cream, these are great with all kinds of fish.

350g Potatoes, peeled
200g Beetroot, peeled
2 tbsp Olive oil
Finely grated zest of a lemon
10g fresh dill, finely chopped
150g crème fraiche

Preheat the oven to 200c, gas mark 6 coarsely grate the potatoes and beetroot, place in a clean tea towel and squeeze out any excess liquid, then place in a bowl. Season lightly with black pepper. Line 2 baking sheets with baking paper and brush with a little oil. Take small handfuls of the potato and beetroot mixture and shape in small thin cakes and place on the baking sheet. Drizzle the rosti’s with the remaining olive oil and bake for 15 minutes until crisp and golden. Meanwhile stir the lemon zest and the dill into the crème fraiche and season with black pepper. Serve the rosti’s with the dill cream.


Cabbage with Potatoes, Cheddar and Feta Cheese

Serve 6

450g potatoes, peeled and cut into chunks
25g butter or margarine
4 tbsp milk
Salt and freshly ground black pepper
1 tbsp Olive oil
2 garlic cloves, crushed
450g cabbage, cut into thin strips
Freshly ground black pepper
125g Cheddar cheese, grated
75g feta cheese, crumbled
½ tsp paprika

Put the potatoes in salted water, bring to the boil, reduce heat and simmer until tender, about 15 minutes. Drain and mash with butter or margarine, milk and season to taste.
In a pan heat the olive oil and sauté garlic for 1-2 minutes, or until just browned. Add the cabbage and sauté until just wilted, not soft. Add lots of freshly ground black pepper.
Grease a baking dish and cover the base with the mashed potato. Cover this with the cabbage, add the cheddar and feta cheese. Sprinkle the top with the paprika.
Bake for 20-25 minutes in the oven 180c/350g/gas mark 4 until hot and the cheese has melted.


Cocida of Root Vegetables

Serves 4

400g potatoes, peeled and cut into 1.5 cm cubes
4 tbsp Olive oil
1 small lemon
½ tsp crushed chillies
1 tsp ground cumin
1 onion, peeled and thinly sliced
400g carrots, peeled and thickly sliced
410g tin chickpeas, rinsed
500g swede, peeled and cut into thick chunks
400g tin chopped tomatoes
15g fresh parsley, chopped
Salt and black pepper

Fry the potatoes in 2 tbsp oil for 15 minutes or until cooked and crispy. Set aside. Pare the lemon rind and cut into thin strips, squeeze the lemon juice and set aside. Heat the remaining oil in a wide pan, stir in the lemon rind, chillies and cumin. Allow to sizzle for 30 seconds, then add the onion and cook for 5 minutes until the onions have softened.
Add the carrots and swede and 300ml cold water. Bring to the boil, cover and simmer for 15-20 minutes until tender, adding more water if necessary. Stir in the chickpeas and potatoes and bring to a simmer. Add the tomatoes and lemon juice, Season to taste and cook for a further 5 minutes.
Serve with a poached egg on the top and garnish with fresh parsley.


Pink Fir Apple New Potatoes

500g Pink Fir Apple potatoes, scrubbed and cut into chunks.
2-3 tsp pesto
Salt and freshly ground black pepper
25g coarsely grated parmesan cheese

Place the potatoes in a pan of slightly slated boiling water. Cover and simmer for 15 minutes or until tender. Drain and allow to cool slightly.
Toss the drained potatoes in the pesto, season to taste and serve immediately garnished with the grated parmesan.


Potato and Aubergine Cheesy Gratin

Serves 2-3

500g potatoes, peeled and cut into 4mm slices
2 tbsp olive oil
½ tsp ground cinnamon, optional
1 onion, sliced
400g can chopped organic Italian tomatoes with herbs
1 garlic clove, crushed
1 Aubergine, trimmed and cut lengthways into ½ cm slices
60g Parmesan cheese, grated
500g pot low fat natural fromage frais
1 medium organic egg, beaten

Preheat the oven to 200C, gas mark 6. Place the potatoes in pan of water and bring to the boil, cook for 5-7 minutes until almost tender. Drain and leave to cool slightly.
Meanwhile, heat 1 tbsp oil in a pan and cook the garlic and onion for 3-4 minutes, until softened, then stir in the cinnamon and the chopped tomatoes. Simmer uncovered for 15 minutes until the mixture has thickened. Season to taste.
Heat a griddle or frying pan, brush the aubergine slices with the remaining oil and cook for 2-3 minutes each side.
Arrange half the potato in a shallow ovenproof dish and place half the aubergine on top. Cover with the tomato sauce and half the cheese. Top with the remaining potatoes and aubergine.
Mix together the fromage frais and egg and then spoon over the top. Sprinkle with the remaining cheese, bake for 35 minutes, or until golden brown.


Roasted Roots with Indian Spices

Serves 6 (halve the qty for 2-3)

2 tsp cumin seeds, 2 tsp coriander seeds, 2 tsp mixed peppercorns, 1 tsp dry crushed chillies
3 tbsp olive oil
25g/1 oz butter, melted
700g (1lb 9 oz) Cara potatoes (these are in this weeks box)
450g 1 lb Carrots
450g 1 lb parsnips
Sea Salt

Preheat the oven to 200c/400f/gas mark 6
Put the cumin, coriander, peppercorns and chillies in a pestle and mortar and grind until they are coarsely ground. If you do not have a pestle and mortar then put the spices in a cup or bowl and grind with the end of a rolling pin. Mix the spices with the oil and butter.
Peel the potatoes, carrots and parsnips and cut into chunks. Put in a roasting tin large enough to take them in a single layer.
Pour the spice mixture over the vegetables and toss everything together so the vegetables are well coated.
Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly. Sprinkle with sea salt and serve.


Root Vegetable Gratin

Serves 4-6

1kg root vegetables (Potatoes, Carrots and Swede or Potatoes, Carrots and Parsnips are a good mix, but any root vegetables work well).
Butter for greasing
1 large onion, sliced
125 g firm goats cheese, crumbled
Salt and freshly ground black pepper
142ml double cream
150ml milk
15g butter
Freshly grated nutmeg

Preheat the oven to 180c, gas mark 4. Peel and thinly slice the vegetables. Layer the root vegetables in a buttered gratin dish with the onions and goats cheese, seasoning each layer as you go. Finish with a scattering of the goats cheese.Mix together the cream and the milk and pour over. Dot with butter and sprinkle with nutmeg. Cook for 1 hour or until the vegetables are tender when pierced and the top is bubbling and golden.


Spiced Roasted Vegetables

Serves 4-6 (any combination of vegetables can be used for this recipe)
0.50 kg potatoes, peeled and cut into chunks
2 medium Beetroot, peeled and halved
3 Carrots, peeled and cut into chunks
1 Sweet Potato, peeled and cut into chunks
2 Parsnips, peeled and cut into chunks
4 sprigs of fresh thyme
1 orange cut in quarters
40 whole cloves
½ teaspoon ground cloves
4 tbsp vegetable oil

Preheat the oven to 200C/400F/Gas Mark 6.
Place the potatoes in a small pan of boiling water and cook for 4-5 minutes, then drain well. At the same time cook the beetroot in boiling water for 5-6 minutes, then drain.
Place the carrots, parsnips and sweet potato along with the potatoes and beetroot into a large roasting tin. Add the sprigs of thyme. Press 10 cloves into the flesh of each of the 4 quarters of orange, and add to the roasting tin. Sprinkle over the ground cloves and drizzle with oil.
Cook for 45 minutes turning occasionally.


Spicy Potatoes and Cauliflower

450 g Potatoes
450g Cauliflower
5cm piece root ginger
1 onion
1 green Chilli
4 tbsp Vegetable oil
1 tsp black mustard seeds
1 tsp Cumin seeds
1 tsp ground cumin
½ tsp tumeric
Salt and pepper

Peel the potatoes and cut into large chunks, Place in a pan with water, bring to the boil and boil for 5 minutes and then drain. Cut the cauliflower into florets. Peel and chop the onion and ginger. Slice the chilli. Heat the oil in a pan, add the onion and ginger and cook until soft and brown. Mix in the chilli and spices and cook for 2 minutes, constantly stirring. Add the potatoes and cauliflower, stir to coat in the spices, season with salt and pepper, then stir in 3 tablespoons water. Cover with a lid and gently cook over a medium heat for about 10 minutes or until the vegetables are tender, should the mixture become dry add more water.


Watercress, Potato and Tomato Salad with Blue Cheese Dressing.

Serves 4

45g Gorgonzola or other blue cheese, rind removed
60g mayonnaise
30g yoghurt
1 Lemon, juice only
Salt and freshly ground black pepper
1 bag watercress, washed
500g new potatoes, cooked and sliced
250g tomatoes, roughly chopped
1 tbsp chives, chopped

To make the dressing, mash the cheese up then gradually work in the mayonnaise and then the yoghurt. Stir in the lemon juice and season.
In a salad bowl, make a bed of watercress and scatter over the potatoes, scatter the tomatoes over the potatoes. Spoon the dressing over the top and sprinkle with chives. Toss at the table just before serving.

Potato and Cabbage Bake

Serves 4
½ a black cabbage (savoy can also be used), washed
25g butter
100g streaky bacon, chopped
700g firm potatoes
175g Cheddar cheese,grated
Salt and freshly ground black pepper

Preheat the oven to 200C/Gas mark 6. Finely shred the cabbage leaves and blanch in boiling water for 2 minutes, then rinse well in cold water and drain well.
Heat the butter in a heavy based pan and fry the bacon for 2 minutes until it starts to brown. Toss the bacon with the cabbage. Cut the potatoes into 6mm tick slices. Toss into the pan with the bacon and cabbage. Arrange the potatoes, cabbage and bacon in layers with the grated cheese in a greased ovenproof dish seasoning between the layers. Pour over 6 tablespoons of hot water. Cover with buttered greaseproof paper and bake for 30 minutes until the potato slices are tender when pierced with a knife.


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.


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.