Cheese Topped Rustic Potatoes

This can be served either as an accompaniment to a meal or as a dish on its own, and served with a salad.

1kg/2lb 3oz potatoes washed and sliced into 5cm/ ½ thick pieces
350ml/12fl oz milk
4 cloves garlic, sliced
50g butter
1 tsp rosemary
½ tsp nutmeg
75g/3oz strong cheddar cheese


Method:

1. Place the sliced potatoes with the remaining ingredients apart from the cheese, in a saucepan and bring to the boil then simmer for 2 minutes giving the occasional stir.  This will loosen the starch and give a creamier texture.

2. Transfer the to a 2 litre ovenproof dish and leave to cool if preparing in advance.

3. When ready to cook place in a pre-heated oven Gas 6/200C and cook for 30 minutes uncovered or until golden and cooked.

4. Sprinkle with the grated cheese and return to the oven for another 10 minutes until the cheese has melted

Sweet Potato & Roast Garlic Soup

Today's recipe in celebration of British Food Fortnight is a lovely warming autumn/winter treat. Perfect for a cosy lunch or wholesome starter.

Don’t be put off by the amount of garlic in this recipe, by roasting the garlic it gives the soup the most amazing flavour. Wonderful served with hunks of warm crusty bread.

SERVES 4-6

1 tbsp oil

2 large sweet potatoes

1 bulb garlic (the whole thing)

1 onion. chopped

1 head celery washed and sliced

1 leek, sliced

2 pts/ 1.2 litres well flavoured chicken or vegetable stock

seasoning

splash of cream to serve


Method:

1. Wrap the sweet potatoes in foil place on a baking tray with the whole garlic bulb. Place in a hot oven for about 15 minutes or until the garlic is soft. Remove the garlic and leave to cool, continue to cook the sweet potatoes until tender.
2. Meanwhile heat the oil in a large pan, add the onion, celery and leek cook over a gentle heat until soft.
3. When cooked remove the sweet potatoes from the oven, allow to cool slightly then remove the skin and add the flesh to the pan. Remove the skin from the garlic and add the flesh to the pan.

4. Add the stock and heat until the vegetables are tender. Blend the soup, season to taste - and just before serving add a swirl of cream.

Roasted Summer Vegetable Salad with a Chilli & Rosemary Dressing

Serves 4-6

FOR THE DRESSING:
1 Sprig of fresh rosemary leaves, finely chopped
1 Red chilli, deseeded and finely chopped
1 Clove garlic, peeled and finely chopped
120ml Rapeseed oil
55ml Balsamic vinegar
1 tbsp Runny Lincolnshire honey
Sea salt and black pepper

FOR THE SALAD:
4 tbsp Rapeseed oil
2 Courgettes, cut lengthways into 2mm thick slices
2 Red peppers, deseeded and cut into large chunks
2 Yellow peppers, deseeded and cut into large chunks
2 Red onions, peeled and sliced
1 Bunch of spring onions, trimmed and cut in half
200g Small broccoli florets
Sea salt and black pepper

Prepare the dressing by mixing all of the ingredients together in a bowl and season to taste. For the salad, heat a heavy based frying pan or griddle pan with half the rapeseed oil and sear the courgettes on both sides until well charred and slightly soft. Remove from the pan and place in a bowl to cool then repeat with the red onion, red and yellow peppers and then again with the broccoli and spring onions. Season the vegetables as you cook them and add the rest of the oil to the pan as you need it.

Leave the vegetables to cool, then toss the cooked vegetables with a little of the dressing and season to taste with sea salt and black pepper.

Transfer to a salad bowl and drizzle with the remaining dressing, garnish with a spring of fresh rosemary. Ideally served with BBQ meats on a sunny evening!