Roast potatoes in olive oil with Rosemary

Posted by Paul Heathcote on March 5, 2008 8:10 AM

I LOVE my roast potatoes cooked in old-fashioned dripping or goose fat, and as goose fat is becoming far more readily available in supermarkets, I recommend that you give it a try.

For those who are not prepared to take on hefty cholesterol or fat, olive oil may be a healthier option. I also love throwing in a few cloves of semi crushed garlic – cook them in the skin – give them a bash with the side of the knife allowing them to impart the flavour onto the potato and preventing a burnt taste.

Personally, I like a good handful of rosemary with the potato as well but thyme is also a good substitute.

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Apple sauce and Cranberry and orange sauce - both with a twist

Posted by Paul Heathcote on December 17, 2007 12:03 PM

LET’S be honest, cooking anything different than roast turkey on Christmas Day is usually a “no-no” – it is expected but, while I wouldn’t say it’s a boring choice, it is always nice to put a few twists and add a little sparkle.

Here are a couple of traditional garnishes that have been spiced up. Apple sauce with a touch of cinnamon and cranberry with a hint of orange works really well. They are not complicated – the ingredients are straight off the shelf and there is no more work involved.

Next week I will give you a few tips on how to cook the perfect roast turkey and roast potatoes.

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Parsnips in Golden Syrup with Brussel Sprouts and Chesnuts

Posted by Paul Heathcote on December 16, 2007 12:00 PM

WITH Christmas approaching it is always nice to be ready and prepared for the family lunch.

Here are a couple of recipes that you can store and will spice up those wonderful winter vegetables and grace the table in their own right.

Parsnips roasted can be wonderful but tricky, leave them a little too long and they can be dry and burnt.

This recipe with golden syrup will give you the same result but a 100 times better and it is really simple.

Sprouts with chestnuts is as festive as any recipe can be, it takes little or no more work than plain old boiled Brussels – they will be the highlight of the table.

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