1x large baking potato per person – you might want to try a floury potato like a King Edward or Maris Piper if you can find them big enough.
- Preheat your oven to 200C/180C Fan
- Rub the potato skin with a little bit of oil and season with salt
- Place on the middle shelf in the oven and cook for 1hr-1hr30 depending on the size.
- Check the potato with a fork to check if it’s cooked all the way through and serve with butter and as many toppings as you can handle 😉
Chef’s Tip: delicious served with warm berries/honey/yoghurt
- 100g/3½oz porridge oats (not instant)
- 1/8 tsp sea salt flakes
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- 100ml/3½fl oz oat milk, or any other sort you wish
- 1 free-range egg
- 1 tsp vanilla paste or extract
- Put the oats and salt in a mini blender/food processor and whizz until they resemble a crumby heavy flour.
- Tip into a bowl and add the baking powder and cinnamon.
- Mix up the milk, egg and vanilla in a jug.
- Slowly add the liquid to the dry mixture, mixing as you go, until it’s all mixed in.
- Add a tiny drop (about half a teaspoon) of oil to a large non-stick pan and use a piece of kitchen towel to wipe it across the whole surface.
- Use a ladle to spoon the batter into small circles in your pan, no more than 4 at a time.
- When the surface starts to bubble, use a spatula to turn them over and let them cook for another 2-3mins.
Ingredients (for 2 people)
- 2 large/3-4 small waxy potatoes (I use Desiree)
- 1 tablespoon butter
- 2 cloves garlic, crushed
- 1 tablespoon flour
- 240ml milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons grated parmesan
- Chopped fresh parsley for garnish (optional)
- Preheat your oven to 180C/160C Fan/Gas 4
- In a medium saucepan, melt the butter on a medium heat
- Add the garlic and fry until it just starts to brown
- Add the flour and whisk until there are no lumps
- Gradually add the milk, whisking as you do to make sure it stays smooth
- Add the salt and pepper
- Bring the mixture to a boil and remove from the heat
- Peel and slice your potatoes into thin slices (just under half a cm) and fan them out in a small baking dish
- Pour the sauce over the potatoes and sprinkle with the parmesan
- Bake for about an hour, or until the potatoes are soft and it’s golden and bubbly on top
- Sprinkle with chopped parsley if you like and serve 🙂
Chef’s tip: You can freeze this soup for up to a month
Indregients (makes around 6 portions)
- 6-7 medium sized tomatoes
- 1 white onion
- 2 garlic cloves
- 1 leek
- 3 medium carrots (or 2 large)
- 3 celery sticks
- 1 medium sweet potato
- 1 red pepper
- 500ml vegetable stock
- Black pepper
- Dried basil
- Garlic powder
- Preheat your oven to 170C/160C Fan and lightly drizzle some olive oil in an oven dish
- Slice your tomatoes in half and place them skin side down in the dish. Sprinkle them with salt, pepper, dried basil and garlic powder.
- Put the tomatoes in the oven and cook for at least 45mins.
- While they’re cooking, put a large high sided saucepan on a medium heat and add some olive oil.
- Slice the onion and garlic, and add to the pot.
- Next slice the leek and add this.
- Now for the red pepper.
- Keep going with the celery, carrots (keep the skins on for extra fibre), and the sweet potato (peel this one), chopping them into small pieces and add them to the pot.
- Stir the vegetables every few minutes until the tomatoes are done.
- Take the tomatoes out of the oven, add them to the pot and stir them in to release the juice.
- Add the vegetable stock and a good amount of black pepper.
- Cover and simmer for at least 30mins.
- Use a good stick blender to whizz the soup into a smooth mixture.
- Serve and enjoy!
Chef’s tip: Serve with a butter/garlic sauce, creamy white wine sauce or a basic tomato and basil.
Serves: 3-4 people
- 350g/12oz sweet potato in skins
- Small piece of peeled fresh ginger, very finely grated
- Salt and pepper
- 1 egg yolk
- 1tbsp grated parmesan
- 150g/5oz plain flour
- Olive oil
- Preheat oven to 200C/180C Fan/400F/Gas 6
- Wash the potatoes, prick with a fork and cook them on a baking tray for around 40mins-1hr (or until soft).
- Remove potatoes from the oven, slice in half and let cool for 2mins.
- Scoop out the flesh onto a clean tea towel/kitchen towel or muslin and squeeze to remove any excess moisture.
- Put the potato in a bowl and add the ginger, seasoning, egg yolk and parmesan.
- Sift in the flour and mix together with a fork and fingers for a soft warm dough – HANDLE LIGHTLY
- Cut into 4 pieces on a lightly floured surface
- Roll each piece into long thin sausages and cut into small pieces.
- Cook in boiling water for 2mins or until they rise to the top.
This recipe is for a 6 person lasagne. Simply calculate the values down for a smaller portion (10g butter and flour per 100ml milk).
- 100g unsalted butter
- 100g plain flour
- 1 litre semi-skimmed milk
- A pinch of ground nutmeg
- 40-50g Cheddar cheese
- 40-50g Parmesan/Grana Padano/Pecorino
- Melt the butter in a large pan over a medium heat.
- Stir in the flour to form a paste, called a roux
- Whisk in the milk little by little until you have a thick white sauce (bear in mind the cheese will thicken it a bit as well)
- Take it off the heat and mix in the cheese and nutmeg
- Season with salt and pepper to taste